Sainsbury's Try Team
Gluten & Wheat Free Asian Fish Cakes
Makes 20
Ingredients
2 tsp vegetable oil
2 tsp sesame oil
4 shallots, finely chopped
2 tsp Sainsbury’s red Thai curry paste
200g cooked mashed potato
250g skinless boneless salmon, cooked
25g fresh coriander, leaves and stalks
40g rice flour
1 large egg – omit if following an egg free diet
50-75g breadcrumbs made from Sainsburys Freefrom white sliced bread
Method
• Pre heat the oven to 200ºC, Gas mark 6 (if oven cooking).
• Heat the oil in a small pan and cook the shallots until softened but not coloured.
• Place the cooked shallots, curry paste, mashed potato, salmon and fresh coriander into a food processor and blend until smooth.
• Roll the mixture into 20 small balls then flatten them out and dust with rice flour. Place on a non metallic dish and chill for 30 minutes.
• If following an egg free diet these can then be cooked either in a lightly oiled frying pan for approximately 3 minutes until heated through or cooked in the oven for 10 minutes until golden brown
• If eggs are included in the diet, break the egg on to a flat plate and beat lightly.
• Place the breadcrumbs on another plate. Dip the fish cakes into the beaten egg and then coat in the breadcrumbs.
• Cook as above, either in a frying pan or in the oven
• Serve with a chilli dipping sauce or soured cream and chive (not if dairy intolerant)
