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Low Carb Salmon Fishcakes

Gluten-free, Dairy-free, Nut-free, Soya-free, Grain-free, SCD, GAPS, Paleo
Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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

Method

  1. Place the butternut squash, courgette, ginger, onion, garlic, egg and oil (or butter) into a handheld chopper and blend until smooth
  2. 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!
  3. 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
  4. Cook for approx. 5 minutes on each side until firm and golden
  5. Serve immediately