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+ servings

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
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