These amazing gluten-free and dairy-free salmon fishcakes were created by @live.love.balance. Obviously, they are delicious, but what really makes them special is the walnut crust!
Here’s what you need:
650 g small white potatoes, peeled and halved
1 tin Fish4Ever wild pacific pink salmon in brine
2 spring onions, chopped
1 tbsp jalapenos, chopped
juice of 1/2 lemon
1 tbsp Organico olive oil
2 tbsp walnuts, crushed
1/2 tbsp Organico olive oil
pinch of sea salt
pinch of black pepper
Boil potatoes for approximately 20 mins, or until soft.
Meanwhile, pour the salmon, including brine, into a large mixing bowl. Crush everything with a fork until combined and flakey.
Add onions, jalapenos, lemon juice, salt and pepper.
When potatoes are ready, drain and rinse with cold water to cool. Leave aside to cool further.
In the meantime, preheat oven to 180°C, take two oven trays and grease each with 1/2 tbsp olive oil.
When the potatoes have cooled to a tepid heat, add to mixing bowl and combine everything together thoroughly.
Add half the flour, stirring and combining everything as you go.
Make a hole in the center of the mix and crack one egg in. Fold and combine the mixture. Gradually add the remaining flour until everything is combined and forms a dough consistency. Add more flour if too sticky.
Form 6 patties and place 3 in each oven tray.
In a small bowl, add crushed walnuts and stir in olive oil, salt and pepper.Spoon a little of the walnut crust onto the tops of each patty, pressing the pieces gently to secure.
Place trays in oven and cook for approximately 25 mins, or until the walnuts are browned.
Serve with a crunchy fresh salad or Mediterranean veggies.