I need a holiday!!!!
As I mentioned in my last blog post I have been incredibly busy with creating recipes…some of which are continuing to allude me to my level of perfection! It would seem that this warm and humid weather is not conducive to gluten-free bread making but I WILL NOT GIVE UP!!!
In addition to being frustrated by bread making I have been ill for the first time in about 10 years or so! The weekend was spent confined to the sofa with a temperature whilst knowing that my list of jobs was not getting any smaller.
This weekend we have Roo’s 8th birthday party, and as always I like to create a lovely spread of food for one of the few times in the year that she can eat everything on the table at a party! Mini doughnuts, iced gems and skittles cookies have been requested and I am busy planning the special cake!
And after all that we are off in Rosie to have some fun camping for the actual birthday itself! Even that seems like hard work at the moment as I try to plan what on earth I am going to eat whilst we are away!
When I wrote my blog post last year about surviving camping on a freefrom diet the diet was only gluten-free and dairy-free for Roo. This year, after suffering a big flare up of IBS back in February and finally deciding to take the plunge into the GAPS/SCD diet, there is a lot more to think about. I am now grain-free, starch-free and sugar-free and my head hurts just planning it all!
In fact, given my continual symptoms unless I am eating nothing but chicken and chicken stock, I am wondering how long to put myself through this. Having said that, I seem to react to so many things that I am not sure what to try next. I am considering the low FODMAP diet but am not sure I have the energy to eradicate so many seemingly random food items! However, it is something different to try so I am edging closer to considering it by the day!
Anyway, something that will be on the menu when we are camping are these salmon fishcakes. They are very quick and easy to make and I will be taking my trusty handheld chopper with me since we will have an electric hook up (just as well these days with this ridiculous diet!). This is not a recipe for our ‘usual’ type of camping (until we bought Rosie we had never camped with electricity!), but is perfect for in the van.
It is also very tasty and everyone enjoyed them last time I made them. With no potato as their base they are great if you are on a low-carb diet. They are also healthy with the hidden addition of vegetables! Alter the amount of ginger and garlic if you like, to make them suit you and/or your family. You could even add a bit of chilli or spice if you like that kind of thing!
As always, please let me know if you make this. I love seeing photographs of your versions on social media so be sure to post them there!
Low Carb Salmon Fishcakes - Grain-free, Dairy-free, Nut-free, Potato-free
Ingredients
- 1 tin wild pink salmon (small tin approx. 213g) - drained
- 70 g butternut squash - cubed
- 50 g courgette - sliced
- Small knob fresh ginger - roughly chopped
- 1 spring onion - roughly chopped
- 1 clove garlic - sliced
- 1 medium free range egg
- 1 tsp coconut oil - or butter if you can tolerate it
- 1 tsp grass fed gelatin - I use Great Lakes - orange tub - optional
Instructions
- Place the butternut squash, courgette, ginger, onion, garlic, egg and oil (or butter) into a handheld chopper and blend until smooth
- Add the drained tin of salmon to the mixture along with the 1tsp gelatin if you are using it (it helps to hold the mixture together until cooked...along with giving you extra protein and nutrients) and stir well to combine. Don't whizz the salmon in or you will end up with a mush!
- Heat a frying pan over a medium heat, then add a tablespoonful of the mixture. Repeat, spacing the mixture apart in the pan. You should make about 6 fishcakes
- Cook for approx. 5 minutes on each side until firm and golden
- Serve immediately
Stephanie says
What weight
Is the tin of
Salmon?
Vicki Montague says
Sorry…it was a small tin 213g. Will amend the recipe now!
nina says
Hi, Do you cook the butternut squash and courgette before you blend?
Vicki Montague says
Hi Nina, no just chuck them in raw…
Michelle Richards says
Hiya, what can I use instead of egg in this recipe as can’t have eggs, thank you xx
Vicki Montague says
Hi Michelle, I’m not sure you could make these without the eggs…you need them to bind the mixture together. I do have a no egg fishcake recipe though that you can find here..https://freefromfairy.com/2015/01/store-cupboard-salmon-fishcakes.html
plasterer bristol says
Yummmy these look and sound real good.
Vicki Montague says
Hi Simon! Thanks for visiting and taking the time to comment. Let me know if you try them…I love them and they are so quick to make!
Kate - glutenfreealchemist says
Salmon is such a great food! And these fish cakes are amazing! Think if I made them I would use fresh salmon though…. Tins always remind me of childhood Sunday tea and sharing one tiny tin between 5 of us! Although it isn’t a bad memory, for some reason I have struggled with tinned salmon ever since.
Hope you are feeling better. I hate when I am ill and feel like I am just wasting time whilst the jobs pile up even higher! But being ill once in ten years sounds incredibly good going to me….. You are obviously doing something right!
Vicki Montague says
Yes fresh salmon would be lovely but I was trying to create something with the things I had in the cupboard! Fresh would probably be nicer although having the bones in tinned means an extra dose of calcium for those in the family who cannot tolerate dairy!
Grubby Little FAces says
Yes, yes I have to try these. They look and sound very tasty. Low in carbs too. I think my family would enjoy these.
Vicki Montague says
Oh do let me know if you do get around to trying them!
HonestMum says
PS tried to give you full stars but it wouldn’t let me x
HonestMum says
I am making these! Amazing and as a low carber, perfect for me! Thanks for linking up to #tastytuesdays x
Nicola Young says
I love Rosie. It’s my dream to have a camper van (so jealous!). The fishcakes look so yummy and easy. As someone who can’t eat potatoes, I must give these a go (plus, I have lots of courgettes growing at the mo and always looking for ways of using them up).
Alida says
I hope you are feeling better Vicky. When you are ill, work to do and children to bring up it can be frustrating but maybe as you say you probably need some rest.
I am looking forward to go on holiday too! (soon) and take a break.
Your fishcakes look really good, are really good recipe for celiacs and non.
Enjoy camping.
All the best!!
Vicki Montague says
Ah thanks Alida! Yes it is tough being ill but I am much better now!
Mel says
Your fishcakes look yummy, sweetie. We all love fishcakes at home, but I rarely make them (smell!). It’s awful when you get sick. I hope you’re feeling better. Rosie looks great! Enjoy planning the camping trip (good luck planning your food – chicken stock, anyone?). xxx
Vicki Montague says
Ha ha! Yes chicken stock will be duly packed!! I am feeling much better although not 100%. It is so rare for me to be ill!