No-potato fish cakes (mark 2)

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No-potato fish cakes (mark 2)

October 22, 2011 by Robin Ellis

With salmon and smoked haddock .

I used to love fishcakes–but the mashed potato made them “off limits” for me, once I was diagnosed with type 2 diabetes. Then I found an alternative–“no-potato fish cakes”— and I no longer felt deprived!

This is a variation on that theme.

Adapted from a Gordon Ramsay idea–these are a little heavier than “mark 1”–a winter alternative perhaps? They were lunch yesteday, but could be served as a starter or light supper.

for 4/6

1 lb/450 gms salmon fillet–with the skin and little bones removed
1 lb/450 gms smoked haddock–undyed, if possible, and skin removed
1 large shallot–grated

1 egg–whisked

1 tablespoon parsley–chopped

salt and pepper
olive oil for sautéing

yogurt–I use no-fat organic, drained in a sieve for half an hour to thicken it a little

Cut the fish into chunks and place into a food processor.
Pulse to a coarse mince–not too much or it will become a slurry.

In a bowl, mix the fish with the shallot, parsley, salt and pepper.
Check the seasoning–raw salmon tastes good!
Add the whisked egg and mix in thoroughly.
Chill in the fridge for an hour if you’ve time–I didn’t and they were fine.
Mold into little flat patties.
Heat the oil in large frying pan.
When it’s hot fry the little cakes for 2/3 mins each side.

Serve with a small dollop of yogurt on the side.

We had them with some small tomatoes–halved and roasted at 120C/250F for 1h30.

Posted in Diabetes, Food, Recipes | Tagged no potato fishcakes, salmon fishcakes, smoked haddock, yogurt | 9 Comments

9 Responses

on October 22, 2011 at 2:55 pm | Reply Conor Bofin

The fish cakes look delicious. I have a recipe for them (with potato) on my blog. I think I will give your recipe a go as it is so simple and the end product looks excellent.
- on October 22, 2011 at 3:33 pm | Reply Robin Ellis
  
  Thanks Conor–hope you like ’em.
on October 22, 2011 at 5:44 pm | Reply Elaine Lavine

for other Americans, 500 G is just a bit over one pound, about 17.5 ounces
- on October 22, 2011 at 6:48 pm | Reply Robin Ellis
  
  Thanks Elaine, I usually include imperial values. I forgot with this recipe and I’ll correct it.
on October 22, 2011 at 10:06 pm | Reply Susan

You can also make a nice fish cake with pumpkin or sweet potato as the filler. (Are those OK for diabetics?)

Looking forward to the big game tonight– All Blacks vs France! May the best team win…
- on October 23, 2011 at 8:56 am | Reply Robin Ellis
  
  In small amounts–yes. Worth a try.
  French played fantastically–NZ are deserving champions. Just result.
  What tension! What a game!
  Phew!
on October 23, 2011 at 5:53 pm | Reply nessafrance

These look delicious. I must try them. I always find the potato element of fishcakes a bit too much. I hadn’t realised how much sugar potatoes contain until a diabetic friend enlightened us. I understand that sweet potatoes contain much less, but perhaps they wouldn’t work to bulk out fishcakes. I imagine you could put some chives or even dill in to give them a slightly different flavour.
- on October 23, 2011 at 6:31 pm | Reply Robin Ellis
  
  There’s dill in no-potato fishcakes mark 1.
  It would work well with these too but It can be a bit difficult to find.
  Chives are always welcome.
on October 24, 2011 at 4:08 pm | Reply Demetra Dunlop

Oh my! I am drooling a bit on my keyboard as I peruse your sumptuous lunch!