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29th December
2010
written by Nibblish

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
1 egg
30ml Milk
Polenta
Salt and pepper
2 tsp Olive oil 
Wasabi paste

Instructions:


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!

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1 Comment

  1. Here is my dads recipe for Grouper with Caramelized Shallot Horseradish Sauce Recipe…Ingredients: 8 ounces shallots, spray grapeseed or olive oil, 1/4 cup white wine, 1/4 tsp salt, fresh ground black pepper, 2 tsp prepared horseradish, 1 tsp honey, 4 4 ounce grouper filets…Preheat the oven to 375°F. Then place the shallots in a small stainless steel or non-reactive sauce pain. Spray lightly with olive oil and cover the pan. Place the pan in the oven and roast the shallots for about 30 minutes. Remove at 15 minutes and toss…After 30 minutes add the white wine, salt and pepper. Return the pan to the oven and cook for 15 minutes. Remove and let cool for about 5 minutes….Place the shallots in a blender or mini-chopper with the horseradish and honey. Puree until smooth…Place a large skillet in the oven and preheat the oven to 426°F….After the oven is at temperature, spray the pan lightly with grapeseed oil and place the grouper filets in the pan. Cook for about 6 minutes and turn the fish. Spread about 2 – 3 tablespoons sauce on top of each fish and return the pan to the oven. Cook for another 5 minutes and enjoy:)