For a simple mid week dinner, fish cakes had always been one of my top go to meals. The ones from the supermarket were always really handy to have in the freezer as they could be cooked from frozen in about 30 minutes, come in a range of flavours and sometimes even have a wee saucy centre! However they are also generally covered in breadcrumbs. Not the best for a gluten free diet.
So I decided to try making them myself. I used the salmon and horseradish fish cake recipe from The Intolerant Gourmet by Pippa Kendrick. It was a simple recipe which involved baking the salmon in the oven, cooking the potatoes until soft, and then combining with horseradish, capers, diary-free margarine, parsley, and seasoning. I did adjust the recipe slightly by not adding in the horseradish, as I personally find the flavour too strong but I still found it flavoursome without.
After combining the ingredients and shaping into four cakes, I pan fried the first one on each side for about 5 minutes. Then it was lovely golden and crispy on the outside while soft and fluffy on the side.
The other three I popped in the freezer for another time. It was here I had a wee issue with them. I found that when defrosting they lost their shape slightly, not completely but not as round as before. When pan frying this time as well it was harder to flip them in the pan as they did feel a lot more fragile. And when serving up they did tend to spilt. As it was just me eating them after work it was fine, as the taste was still there but did make me note that if friends where coming over I would maybe try and make fresh as they look a lot more presentable first time around.
All in all though I thought these were a success and will defiantly be repeating.