The shaped, uncooked fishcakes will keep, covered in the fridge, for up to 24 hours, then simply fry to serve for a speedy weeknight meal. Alternatively, you can freeze them. Defrost fully in the fridge before frying until hot through.
4 salmon fillets
2 tbsp coconut oil (or other oil of your choice) plus 1 tsp
150g gluten-free bread, blitzed into breadcrumbs
1 large shallot, finely chopped
1 red chilli, deseeded and finely chopped
zest 2 limes, juice of 1/2
50g gluten-free flour
2 large eggs, beaten
50g desiccated coconut
rocket and sweet chilli sauce, to serve
Put the salmon in a microwaveable dish, brush with 1 tsp of the oil, cover with cling film and cook for 2-3 mins on high. Once cool, remove the skin and flake the salmon into small pieces in a large bowl.
Stir 100g of the breadcrumbs into the salmon along with the shallot, chilli and lime zest. Squeeze the lime juice into the mixture, season well and form into eight patties. Put the flour, beaten egg and remaining breadcrumbs onto separate plates. Add the coconut to the breadcrumbs and season the flour a little. Dip the patties first into the flour, then into the egg and lastly into the crumbs.
Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Cook the fishcakes for about 3 mins each side. You’ll need to do this in two batches, so keep the first four fishcakes warm in a low oven. Serve with rocket or a green salad and the sweet chilli sauce.