Discover a healthy, gluten-free recipe for salmon fishcakes that pack a protein punch. Perfect for a low-carb diet!
Deliciously Nutritious: Wholesome Salmon Fishcakes for a Low-Carb Lifestyle
Salmon fishcakes are a delightful dish that combines simplicity with rich flavor and nutritional benefits. The recipe emphasizes the delicate balance needed to keep the fishcakes together while cooking, showcasing the challenge of achieving the perfect texture. These little treats not only taste amazing but are also packed with protein, making them a healthy choice for any meal.
One of the standout features of these salmon fishcakes is that they are gluten-free, catering to those with dietary restrictions. The ease of preparation allows anyone to whip up a batch of these delicious bites, proving that healthy eating doesn’t have to be complicated. The result is a satisfying dish that delivers on both taste and nutritional value, making it a great addition to any culinary repertoire.
Deliciously Nutritious: Dive into a Guilt-Free Indulgence with Our Salmon Fishcakes!
Now and again you have to buy shop bought food readymade food is quick is convenient but it can let you down I bought these fish cakes and honestly you don’t know what’s in them there’s some fish but not much and also you know there are preservatives and there are additives there’s flour and there’s breadcrumbs and goodness knows what else.
And really I don’t know how old these are although they have the cell by date on them you don’t know how old these things are they could have been made weeks ago um so anyway I like to make my own these salmon fish cakes are absolutely incredible they are delicious they’re made the way I like them and they are absolutely packed with salmon.
Fresh salmon little bit of potatoes some herbs and spices serve them with a salad like this with some warm crusty bread and what a fantastic meal you got so quick and easy you wouldn’t believe it so let’s go make it for fresh salmon fish cakes I’m going to use here this is freshly cooked um.
Steamed salmon fillets which I’ve cooked in olive oil and I’ve got a good bunch of um fresh coriander which I’ve chopped up and here I’ve got one small onion that’s chopped up I’ve got um three mediumsized potatoes which are boiled and they’re all ready to go now for spices I’m using.
Salt Adan you a lot of people may not have heard about this but this is a very lovely fragrance spice which you can pick up from all good Asian shops and it just adds lovely fragrance and a little bit of lift to whatever you’re cooking and of course you want a bit of heat so I’m using um chili.
Flakes turmeric is always good for your health and digestion overall it’s just a great has a lovely great fragrance as well and black pepper freshly ground black pepper so let’s have a look and see how you make it so first of all I’m going to just mash up the potatoes into smaller.
Pieces and I’m going to use a fork because I I don’t want to use a potato masher um I want slightly large pieces of potatoes just to give a bit of texture to the cakes and if you use a potato masher it sometimes can go a bit too fine so just SMH those up lightly enough just to give you a light.
Mashed potato with a few bits in it don’t worry if they’re too big because you can go in afterwards with your hands and break them up if you want to finer potato then obviously use a potato masher so that’s the potatoes nicely broken.
Down I’m going to next put the spices in cuz I want those to mix in well so I’m going to take a small teaspoon this is about the size of half a teaspoon so about half a teaspoon of Adan for the chilies I’m going to add in maybe just a bit more than half a teaspoon again you don’t want it too.
Overpowering you don’t want to you don’t want any strong taste to overpower the um delicate salmon and a teaspoon of salt and a tiny bit of turmeric oh turmeric smells absolutely Divine it’s beautiful I just give those a little mix.
so you see why I didn’t want to add in the salmon at this stage because the salmon would have broken up and become just too fine so you want to put the salmon in last so that you don’t break it up too much.
Now I’m going to add the onions lastly I’m going to add this this finely chopped small onion and a good sprinkling of fresh coriander already it smells absolutely wonderful okay so for here’s the salon now I’m going to take the skin off and this will come off very easily.
Because it’s all cooked just carefully break that up into nice chunks it flakes very easily once it’s cooked so just be careful and because that’s been cooked in the olive oil you’re going to get that um slight moist um texture to the fish.
Cakes there I think that’s um about enough so just gently mix that together big piece of potato there so I’m just going to break that down a bit now that looks good enough to eat just like that on its own you could have that with a salad and that would be a fabulous salmon and potato salad with a.
Green salad with tomatoes cucumbers and lettuce be wonderful but we’re not going to do that so let’s get started with our fish cakes so in case you were thinking I forgot to add the cracked black pepper I’ve just added that so and it tastes absolutely delicious at this stage you can um just taste the mixture and see if.
You um you like the taste of that and this tastes absolutely wonderful so I’ve got a medium egg just beaten and I’ve got some olive oil heating up in the frying pan it might be a good idea just to keep a small pot of water handy just to dump in your hands so the.
Mixture doesn’t stick too much so just take enough to make um a decent sized Patty and shape it into a nice burger shape be generous you want nice meaty juicy patties coriander doesn’t want to stay up there and I love the I love the Red Rough and Ready look of these patties they look so.
Wholesome and chunky and homemade they look very attractive so make a bat chop um together so um that you don’t have to keep washing your hands in between.
P another need now these are a little bit tricky because they’re breaking up but uh just persevere stick with it and get them into the pan as quickly as you can for.
So remember you’re not trying to cook them all the way through because all the ingredients are cooked I just want to Brown them on the outside and make sure that they stick together they don’t break up for that’s the color you want to get lovely.
Deep golden brown and they smell amazing too so I’m going to take those out is.
