400gSalmon FilletsI used Sainbury's basics for slightly cheaper version, you could also use white fish such as haddock or cod, or make a mixed fish cake!
Handful of Parsleyfinely chopped
Juice of Half a Lemon
½ Red Chillifinely chopped
1Large Egg Yolk
Splash of Lactose-Free Milk
30gGluten Free Plain Flourseasoned with black pepper
You could also add a few green tips of spring onion
For the garlic chilli mayo:
1tbspGarlic Infused OIl
3tbspMayonnaiseI use Hellman's light mayonnaise
1Red Chillifinely chopped
First, bake the salmon in the oven at 200 degrees (gas mark 6) in foil for about 15-20 minutes. Be careful not to overcook the fish at this point as it will be cooked again in the frying pan later on.
While the fish is baking, place two potatoes in the microwave, prick with a fork and cook for approximately 8 minutes, or until the potatoes are soft. If you have a bit more time you can boil these as they will be easier to mash. Leave both the fish and the potatoes to cool, and prepare the remaining ingredients.
In a large bowl place the egg yolk, red chilli and parsley. In a separate bowl, spoon out the centre of the jacket potatoes and mash with a splash of milk, olive oil and lemon juice. As the fish might be quite warm at this point, flake with a knife and fork and add to your egg mixture. Add the mashed potatoes and mix all the ingredients with your hands. This will be a little hot so you'll need to be stealthy! Once you've mixed all of the fishcake ingredients together, form approximately six small fish cake patties, coat these in gluten free flour and fry in a little oil. These will need a few minutes on each side, until all of the flour has gone crispy.
To make the garlic chilli mayo, it's super easy, just fry red chilli in a little garlic oil until it's softened. Leave to cool. Before serving the fishcakes, stir the garlic chilli into the mayonnaise and voila! Simple, yet a tasty low FODMAP dip.