I made this one as a Vegetarian, Gluten free and pregnancy friendly alternative to other starters on Christmas day. I really thought it would come across as slightly dull, but everyone really loved it and to my greatest surprise it was the first one gone despite most people having other meatier and cheesier options! I replaced the traditional bread crumbs with polenta to suit the gluten free diet, but it really worked a treat! The wasabi mayonnaise as a dip was also a great way to lift a simple dish to something a little bit more fancy. Who would have thought that boring cucumber slices are not the only option to specialist diets?!
Ingredients (for 20 mini fish cakes)
4 medium potatoes, peeled and boiled
420g canned salmon
220g Whole egg mayonnaise
4 tsp coriander, chopped
4 tablespoons grated onion
2 Egg yolks
Salt and pepper
2 tsp Olive oil
1. Boil the potatoes for 15 min, allow to cool and roughly mash it. Remove skin and bones from the canned Salmon and flake it into chunky pieces over the mash.
2. Stir in 2/3 of the mayonnaise, coriander, egg yolks, onion, salt and pepper. Refrigerate mixture for about 30 minutes to firm up.
3. Beat egg and milk into a small bowl.
4. Shape cooled mixture into about 20 small patties, roll each one in egg and milk mixture, coat with polenta. Repeat again with a second layer of egg mixture and polenta to make it crispier. Heat oil in a frying pan on medium heat. Cook patties for a few minutes on each side, until golden brown and cooked through.
For the wasabi mayo, simply mix remaining mayo with 2 dollops of wasabi!