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The Free From Fairy

The Free From Fairy

Home ยป Free From Recipes ยป Gluten Free Recipes ยป Low Carb Salmon Fishcakes – Grain-free, Dairy-free, Nut-free, Potato-free

21st July 2015 ·

Low Carb Salmon Fishcakes – Grain-free, Dairy-free, Nut-free, Potato-free

Dairy-free Recipes· Free From Recipes· Gluten Free Main Meal Recipes· Gluten Free Recipes· Gluten Free Snack Recipes· Nut Free Recipes· Refined Sugar Free Recipes· Soya Free Recipes

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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! ย 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! ย 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! ย 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! ย 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!

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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. ย 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. ย Having said that, I seem to react to so many things that I am not sure what to try next. ย I am considering the low FODMAP diet but am not sure I have the energy to eradicate so many seemingly random food items! ย 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. ย 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!). ย 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. ย With no potato as their base they are great if you are on a low-carb diet. ย They are also healthy with the hidden addition of vegetables! ย Alter the amount of ginger and garlic if you like, to make them suit you and/or your family. ย 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. ย I love seeing photographs of your versions on social media so be sure to post them there!

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Low Carb Salmon Fishcakes - Grain-free, Dairy-free, Nut-free, Potato-free

Gluten-free, Dairy-free, Nut-free, Soya-free, Grain-free, SCD, GAPS, Paleo
4 from 3 votes
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Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings 6 fishcakes
Author Vicki Montague, the Freefrom Fairy

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
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Reader Interactions

Comments

  1. Stephanie says

    22nd April 2018 at 5:14 pm

    What weight
    Is the tin of
    Salmon?

    • Vicki Montague says

      23rd April 2018 at 10:42 am

      Sorry…it was a small tin 213g. Will amend the recipe now!

  2. nina says

    18th August 2017 at 11:49 am

    Hi, Do you cook the butternut squash and courgette before you blend?

    • Vicki Montague says

      22nd August 2017 at 11:04 am

      Hi Nina, no just chuck them in raw…

  3. Michelle Richards says

    9th January 2017 at 9:49 am

    5 stars
    Hiya, what can I use instead of egg in this recipe as can’t have eggs, thank you xx

    • Vicki Montague says

      10th January 2017 at 11:57 am

      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

  4. plasterer bristol says

    31st December 2015 at 8:16 am

    Yummmy these look and sound real good.

    • Vicki Montague says

      5th January 2016 at 7:41 pm

      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!

  5. Kate - glutenfreealchemist says

    25th July 2015 at 11:35 pm

    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

      3rd August 2015 at 8:19 pm

      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!

  6. Grubby Little FAces says

    24th July 2015 at 6:20 pm

    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

      3rd August 2015 at 8:15 pm

      Oh do let me know if you do get around to trying them!

  7. HonestMum says

    23rd July 2015 at 11:22 am

    PS tried to give you full stars but it wouldn’t let me x

  8. HonestMum says

    23rd July 2015 at 11:22 am

    3 stars
    I am making these! Amazing and as a low carber, perfect for me! Thanks for linking up to #tastytuesdays x

  9. Nicola Young says

    22nd July 2015 at 6:22 pm

    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).

  10. Alida says

    22nd July 2015 at 3:34 pm

    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

      22nd July 2015 at 4:44 pm

      Ah thanks Alida! Yes it is tough being ill but I am much better now!

  11. Mel says

    21st July 2015 at 10:43 pm

    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

      22nd July 2015 at 4:41 pm

      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!

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Vicki Montague, the Free From Fairy

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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