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Fishcakes!

There’s a recipe in both my cookbooks–and they are the most visited on the blog.

I am not alone in loving them!

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They were always a favorite with me–but were off the menu after my diagnosis because they usually share the space with an equal mount of mashed potatoes (sometimes more, one suspects, in restaurants!). Potatoes have a very high glycemic index rating–mashed especially.

So when I spotted the alternative versions, I was delighted.

One recipe mixes the salmon with smoked haddock; another adds fresh dill.

These secondary ingredients are not always easy to find—so here is a third version with the perennially available smoked salmon.

My local supermarket sells 200gm/8oz packets of smoked salmon off-cuts—-perfect for this and less expensive than traditional slices.

LUNCH–with a green salad!

for 2

200 gms/8oz skinless salmon fillet

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200gms/8oz smoked salmon

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  • 1 shallot–chopped small
  • white of an egg
  • 1 tbsp chickpea flour–or any whole flour
  • 1 tsp wholegrain mustard
  • juice of half a lemon
  • 2 tbsp parsley–chopped
  • salt and pepper

Cut up the fresh salmon and the smoked salmon into pieces as illustrated above–roughly bite-size.

Pulse them briefly in a food mixer–they should not be mushy.

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Empty them into a bowl.

Carefully turn in the rest of the ingredients.

Taste for seasoning–delicious exercise!

Scoop out the mixture and form your patties (I use a tablespoon.) Don’t “overwork” the mixture.

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If you have time, cover and refrigerate for half an hour or so–it helps firm up the fishcakes.

Heat the oil to HOT in a frying pan. Very important that the fishcakes cook in hot oil.

Slide them carefully into the pan and flatten them a little with a fish slice/spatula to hasten the cooking.

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After a couple of minutes flip them over and cook briefly the other side.

When you see the milky liquid appearing from inside the fishcakes, they are READY.

Lift them gently out of the pan and arrange them on a serving plate with sliced lemon.

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Delicious served with a little yogurt sauce:

  • 1 pot yogurt
  • 1 tsp wholegrain mustard
  • pinch of salt

Whisk the yogurt smooth and stir in the mustard and salt.

Whisk again.

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