Gluten Free Fishcakes with Lemon Zest and Chive

Gluten Free midweek dinner inspiration…

A gluten free midweek meal should be easy, quick and absolutely moreish. There is nothing worse than coming home from a long day of running about your feet and having a ready meal, which may look tasty on the packet, turns out to be the most blandest meal. The disappointment of the Hefty price and inadequate meal always leads me to just feeling annoyed at the end of the day. There are however some lovely gluten free tasting ready meals, as previously reviewed on Wuthering and when these get to the supermarkets i’ll be more than happy to pick up a few. But for now, after tasting such a bad ‘Catalan Chicken’ ready meal from a well known supermarket, i’m still disappointed i ever picked it up in the first place!

Last week i asked my twitter followers whether they could give me any inspiration on what to make for dinners during the week, i was half way through my shopping list to discover i’d been eating the same meals for the past 4 weeks. I was in a complete meal rut! Luckily my followers responded with some handy suggestions, from spanish inspired chicken legs and rice, sushi, Vietnamese cold noodle salad, Veggie Quiche but the one that made me go YES i love it, was the mention of fishcakes.

My long search for the Marks and Spencer’s gluten free salmon fishcakes has been unsuccessful and i believe, like many of their free from products, that only certain stores have them. The central Bristol store that i go to is relatively big, so this does surprise me.

So in a bid to have a tasty quick version of fishcakes i picked up a little something called, ready made mashed potato. And although this may be a sin, if i’m going to prep something at the end of my weekend to be ready for the week, i want it to be as stress free as possible! The lemon zest and chive really bring alot of powerful flavour to this recipe and also make the fishcakes go a bit further- especially if you want to cut back. If you want to save them for a few days simply wrap them in cling film and keep well refrigerated before frying them.

We served these with salad but they also go well with a big dollop of ketchup and some minty peas 🙂

Let me know what you think of supermarket ready meals in the comments below- are there actually any good value/tasty ones?!

Gluten Free Fishcakes with Lemon Zest and Chive

2015-07-11 09:55:14

Serves 3

The lemon zest and chive really bring alot of powerful flavour to this recipe and also make the fishcakes go a bit further- especially if you want to cut back. If you want to save them for a few days simply wrap them in cling film and keep well refrigerated before frying them.

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Ingredients

2 Large Salmon Fillets- Boneless (400g)
1 tub of Ready Made Mashed Potato (450g)
1 Lemon
15g Chives, finely chopped.
Sea Salt and Pepper
2 Slices of Gluten Free Bread blitzed to Breadcrumbs or 50g of ready made GF Breadcrumbs
1 Egg
2 Tablespoons of a Gluten Free flour- any will work.
Knob of Butter
Tbsp of Vegetable Oil

Instructions

Start by cooking your salmon in a deep pan, place your salmon in the pan and cover with water and a pinch of salt. Bring this to a simmer for 5 minutes until flaky and cooked through.
While the salmon is cooking, cook your mash in the microwave for only 1 minute- you only need to get it soft enough to work with. Chop your chives and grate the zest of one large lemon and put to the side.
Drain the salmon, pat dry and squeeze over the juice of 1/2 lemon, allow to cool slightly (away from any cats).
In a large bowl, pop in your warmed ready made mash, chives, lemon zest and give this a good mix around. Season well with salt and pepper.
Pick up your lemony salmon and flake it into the bowl with your hands, i like to use my hands with get a mixture of little flakes and big ones to make it go further in the mix.
Prepare a work surface or 3 plates with the breadcrumbs, egg and flour in separate sections. Scramble the egg a little to mix the yolk and the whites.
Shape the salmon mash into good large fishcake sized patties and dip into the flour, then the egg, then the breadcrumbs. Repeat until no mix is left!
Transfer your prepped fishcakes into the fridge to firm up for an hour or so, if making in advance these will keep for a day in the fridge at this stage.
When ready to cook your fishcakes, heat a non stick frying pan with a generous knob of butter and a tbsp of oil on a medium heat. When the butter starts to sizzle add your fishcakes and cook until golden on all sides. They should be thick enough so you can stand them up on their sides to get a even golden crust all around.

Notes