Thursday, 2 August 2012

Gluten Free Swedish Style Fishcakes

These amazing fish cakes are easily adapted from Jamie Oliver's 30 Minute Meals. Jamie really knows his stuff, these fishcakes are easy to make and are better than any of the shop bought kind.

The Ingredients

- 2 slices of gluten free bread (I use Warburtons or Genius Brown bread)

The recipe says
- 2 x 150g  salmon fillets (no skins deboned) 
- 1 x 300g haddock fillets (no skins deboned)
- 1 x 200g tuna stack

You can pretty much us whatever fish you want. I've tried various combos, my current fav is salmon, pollock & tinned mackerel - as long as it adds up to about 800g of fis.

1 lemon
Small fresh flat leaf parsley
1 clove of garlic

Whizz the bread in a blender and place on a sheet of tin foil or chopping board.
Gluten free breadcrumbs
Add all the fish to blender, grate the zest of 1 lemon, 2 tablespoons of the breadcrumbs & rip parsley leaves. Blend together until well mixed and chopped.

Tip the fish mix on a plate. With clean hands, split the mix into 4 equal parts & shape into patties (fish burgers).
Naked fishcake
Place the patties on the breadcrumbs, try to get an even coating of crumbs on each side of each the patties.
Dressed fishcake
Put a large frying pan on a medium heat & add a good lug of olive oil. Crush a garlic clove with the heal of your hand & add to pan. When its sizzling add the fish cakes to the pan with a fish slice.

Cook for about 5-7 minutes until its golden & then flip cook the other side for another 5-7 minutes.
Once done to your liking use the fish slice to transfer to your plate.

These are pretty chunky fish cakes, so 2 is enough for a every hungry person with a light crunchy salad. I like it with balsamic vinegar & gluten / dairy free mayo. 
For moderate hunger - this is enough for 4 people. Maybe with a nice potato salad. 

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