Gluten-Free & Easy
Prep: 25 minutes, plus 15–30 minutes chilling
Cook: 35 minutes
Make these Asian-inspired fish cakes earlier in the day (or freeze them); when you’re ready to eat, bake in the oven or pan-fry for 8–10 minutes, turning once, until crisp and golden. Delicious with this easy, garlicky tomato chutney.
Open-freeze the fish cakes on a baking sheet at the end of step 5 until firm then wrap individually in clingfilm (plastic wrap), pack, seal and label. Freeze the chutney in an ice-cube tray until firm, then transfer the cubes to a plastic container, seal and label. Freeze fish cakes and chutney for up to 1 month. To serve, cook as many frozen fish cakes as you need, as in step 6, but for 30 minutes, until piping hot. Reheat as many cubes of chutney as you need in the microwave, until hot.
Gluten-free bread is expensive and goes stale quickly. Don’t throw away leftover slices: instead, tear into pieces, including the crusts, and blitz in a blender or food processor to make breadcrumbs. Store in a resealable plastic bag in the freezer for up to 3 months.
© 2020 Sara Lewis / Pavilion · Reproduced with permission. · Recipes taken from Gluten-Free & Easy by Sara Lewis, published by Pavilion. Recipe photography by Liz and Max Haarala Hami.
You Will Need
Half-fill the base of a steamer with water, bring to the boil, then add the potatoes. Put the salmon in a steamer basket over the potatoes, season with salt and pepper, cover and cook for 8–10 minutes, or until the salmon flakes easily when pressed with a knife. Cook the potatoes for about 15 minutes, until tender.
Remove any skin from the salmon, then flake into chunky pieces, removing any bones.
Drain the potatoes and mash with the butter, then mix in the spring onions, lime zest, coriander, chilli, ginger and a little salt and pepper. Gently stir in the salmon. Dust a chopping board with the rice flour. Divide the salmon mixture into 8 mounds and pat into rounds on the chopping board. Chill for 15–30 minutes to firm up.
Meanwhile, make the chutney: heat the oil in a pan, add the garlic and fry for 2–3 minutes, until softened but not browned. Add the ginger, tomatoes, sugar and salt and pepper to taste, then simmer for about 5 minutes, stirring from time to time, until thickened. Remove from the heat and stir in the coriander.
To finish the fish cakes, preheat the oven to 200°C/400°F/Gas Mark 6. Beat the eggs in a shallow dish. Put the breadcrumbs in another shallow dish. Dip each fish cake in egg and turn over with 2 forks, lift out and coat in the breadcrumbs.
Brush or spray a large baking sheet with oil, add the fish cakes and drizzle or spray a little extra oil on top. Bake for 20 minutes, turning after 10 minutes, until golden. Warm the chutney and serve with the fish cakes, with lime wedges and salad.