Salmon Fishcakes – AIP, Low FODMAP and Ketogenic
These fishcakes are full of flavour and can be served hot or cold. They can be made using a variety of fish and mashed root vegetables.
Servings Prep Time
2 10
Cook Time
15
Servings Prep Time
2 10
Cook Time
15
Ingredients
Fishcakes
Swede Rice
Instructions
Shape the Fishcake Patties
  1. Start by making the salmon fishcakes. If the fillets have skin on them, remove it and place aside. You can later fry it until it’s lovely and crispy (like scratching or crisps) or dispose it.
  2. Add the raw fish into a bowl with all of the other fishcake ingredients except the coconut oil and garlic infused oil.
  3. Using your hands, a potato masher, or in a blender, combine all ingredients by mashing/mixing together.
  4. Scoop out balls of the mixture and shape into patties. You should get 6 fishcakes.TIP: You can use a cookie cutter to help shape these salmon fishcakes. Place a cookie cutter onto a plate lined with baking paper and press mixture into the cutter. Lift the cutter and you will be left with a fishcake. Repeat until you have used all the mixture.
  5. Place the plate of fishcakes aside and start making the swede rice.
Prepare the Swede Rice
  1. Using a normal cheese grater, grate the swede into a bowl. Alternatively, you can use a blender and grating attachment.
  2. In a pan over a medium heat, add the coconut oil and garlic oil.
  3. Add in the swede and allow it to cook stirring regularly to make sure it doesn’t stick. When the swede starts to brown lower the heat a little and continue to cook. In total it should take 15 minutes for the swede to cook. You will need to start cooking the fishcakes 5 minutes after you have started cooking the swede.
Prepare the Salmon Fishcakes
  1. Heat the coconut oil and garlic infused oil in a pan over a medium heat.
  2. Carefully, using a spatula transfer the fishcakes to the frying pan, cover it with a lid and allow to cook for 10 minutes, flipping every few minutes. Be careful when flipping the fishcakes, as they can be very delicate.
  3. Once the fishcakes have browned and are almost cooked you can turn down the heat.
  4. Serve when cooked through. You can keep any leftover fishcakes in the fridge for 2 days, or freeze them.
Recipe Notes

No roasted pumpkin? No problem!

If you haven’t got any roasted pumpkin you can easily sub this with any other kind of root vegetable. I personally prefer the taste of roasted vegetables, but because you will be adding it into the fishcake mix, it won’t make much difference. Just steam or boil some pumpkin (or other root vegetable), mash it, and add to the fishcakes.

You could also add canned pumpkin if you have some, but this might have an impact on the nutritional information, so you should remember to adjust the quantity.

Facebooktwitterpinterestmail