Taken from 'The Intolerant Gourmet Cookbook', this fishcake recipe is free-from wheat, gluten, dairy, nuts, soy, yeast and eggs.
- 400g/oz floury potatoes (such as Maris Piper)
- 75g/3oz fresh horseradish
- 1tbsp dairy-free margarine (ideally Pure Sunflower Spread)
- A small bunch of flat-leaf parsley
- 200g/7oz cooked salmon fillet
- 2tbp small capers, drained and rinsed
- 1tbsp groundnut or rapeseed oil
- Sea salt and freshly ground black pepper
Peel and cut the potatoes into 5cm/2in chunks. Place in a saucepan of salted water (the water should cover the potatoes by a couple of centimetres), then bring to the boil, reduce the heat and simmer uncovered for 10-15 minutes or until completely soft to the point of a knife. Once cooked, drain, season well with salt and pepper and mash until smooth, then set aside to cool slightly.
Peel and finely grate the horseradish and add to the potatoes with the margarine, mixing together until the horseradish is evenly distributed. Finely chop the parsley and break up the salmon into flakes , then stir into the potatoes with the capers. Season well with salt and pepper and mix everything together thoroughly so that the ingredients bind together.
Next carefully shape the potato mixture into four cakes, each approximately 8cm/3in in diameter (it helps if your hands are very cold or lightly floured), then cover and chill in the fridge for a minimum of 30 minutes.
When ready to cook, heat the groundnut or rapeseed oil in a non-stick pan and add the fishcakes. Fry gently for about 5 minutes on each side or until golden brown all over, then remove from the pan and serve immediately.