Gluten-Free Cauli-Coated Fishcakes

Sarah Hemington
Oct 3, 2020
2 min read

Now I'm not whilst I'm not gluten-free myself, my boyfriend stays clear of foods with gluten in so it encourages me to be a

bit more creative when having to create dishes for us both to have- hence where Cauli-coated fishcakes comes in!

Truth be told, when I make fishcakes usually I actually tend to use gluten-free oats as a topping as I like the texture they bring. Although I've been eating in a calorie deficit recently so needed to cut back on my carb intake and was thinking of good ideas to replace the oats or breadcrumbs with on a fishcake...enter cali-coated fishcakes!

Cauliflower rice is great if you're

-Wanting a lower calorie option (25 calories in 100g of cauliflower compared to oats having roughly 370 calories per 100g)

-Wanting to add some more nutrients to the dish

-Want a gluten-free option that's low in carb

Have I sold you on this yet? Give it a try and let me know what you think!!

Ingredients:

300g potato of choice (I tend to use a mix of sweet potato and white)

200g salmon fillet

1 egg

10g unsalted butter

3 tbsp cauliflower, grated

30g broccoli

8 sprays of Frylight olive oil cooking spray

1 tbsp of fresh parsley, chopped.

Seasoning

Recipe (makes 4 fishcakes):

Peel the potatoes and then cut them into cubes and boil them in a pan of boiling water until soft (usually takes 20 minutes or so)
Fry the salmon fillets on the hob on a medium heat with 4 sprays of frylight cooking oil, seasoning them with paprika and pepper, until cooked (looking a pale colour).
When the potatoes are cooked and you can easily pop a knife through them then pour them into a sieve to get rid of the water and the back into the hot pan. You then want to pop in the butter and season the potatoes with salt before mashing up until smooth with a potato masher (or fork).
When the salmon is cooked, place it in a mixing bowl and break it up with two forks until it's shredded. Once you've shredded it all, add in 30g of broccoli and the chopped parsley and combine. Then add in the mash potato and stir until combined again.
The mixture should be relatively cool by now so you want to form equal-sized patties. Best way to do this is to weight out the mixture and then divide this by four- that way you know it'll be equal and it'll match the macros given below.
You then want to break an egg into a small bowl and whisk it with a fork until it's broken up, have a separate bowl ready that has the cauliflower rice in it laid out.
Then add one of the patties to the egg mixture one at a time and make sure it's evenly coated with egg. Then straight away place it into the cauliflower rice and make sure it's evenly coated again.
Place these fishcake patties in the fridge for about 30 mins just to let them hold their shape a little better before frying them using 4 sprays of the frylight cooking oil again until they go golden (3-5 minutes each side). Remember that everything is already cooked so you're really just trying to heat everything up and get them slightly crisp.