Salmon Fish Cakes

If you have just embarked on the GAPS protocol, you may wish to consider whether you are ready for this recipe. Consuming GAPS allowable food should be upheld in order to optimize healing the gut and restoring good gut flora, however it is an individual thing depending on two factors; 1. the particular stage of […]

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Salmon Fish Cakes
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Prep Time 1/2 hour
Cook Time 20 mins
Servings
Fish Cakes
Ingredients
Prep Time 1/2 hour
Cook Time 20 mins
Servings
Fish Cakes
Ingredients
Votes: 0
Rating: 0
Rate this recipe!
Instructions
Preparing the mixture
  1. Peal the sweet potato (or alternative option) and cut into small square cubes. Place the cubes into a saucepan of water and bring to a boil. When the water is boiling, turn it down slightly to cook on a medium to high heat until the vegetable begins to soften but is not over cooked so that it is still firm. When cooked, strain the water and rinse the vegetable under water and allow to cool. Alternatively the vegetable can be oven roasted in duck fat from a left over meal. (Adding more fats to sweet potato improves the absorption of vitamin A).
  2. Dice the shallots and grate the onion and put aside.
  3. Whisk two eggs into a glass and put aside.
  4. When the sweet potato has cooled, place the cubed peices into a glass bowl along with the salmon, grated onion, diced shallots, eggs, salt and peper, and mix the ingredients without mashing the potato too much.
Cooking the pattie's
  1. Pre grease the frypan with some duck fat and heat on a medium heat.
  2. When all the ingredients are well combined, scoop a large spoonful and mould with your hands into a ball.
  3. Place the ball mixture into a fypan like a meat pattie and pat it down so that it is flat. Do this until you have used all the ingredients and made approximately 12 patties's.
  4. Cook the patties slowly to ensure that they are cooked all the way through on a medium heat. You may turn the heat up a little towards the end to further brown them. Much of the duck fat is consumed during the cooking process so you will need to add more duck fat as they progressively cook. When one side is browned, use an egglifter to quickly slide under the pattie to flip gently onto the other side. If done carefully they will remain in tact.
  5. When both sides are cooked, use an egg lifter to remove them from the fypan. These are then ready to eat and best served with a little fried tomato and fermented vegetables.
  6. Using unbleached baking paper, these fish cakes can be wrapped and stored in the freezer for ready made school lunches or GAPS snacks. They only take a few minutes to defrost in the oven on a low temperature to eat immidiately or you may take them out of the freezer the night before and placed in the fridge for the next mornings lunch box.
Recipe Notes

Alternative Options

If you are not ready to add sweet potato to your diet, this recipe can use carrot or pumpkin in place of sweet potato.

Any fish can be used for this recipe.  GAPS Fish suggestions are mackerel, tuna, anchovies and salmon.

Almond Pumkin Bread

This recipe is acceptable for the GAPS Introduction Diet from stage Four onwards. It is easy to make and a favourite for GAPS children.  This recipe can be made using different nut or seed flours and you may wish to add different cooked vegetables to it. Print Recipe Almond Pumkin Bread Votes: 0 Rating: 0 […]

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Almond Pumkin Bread
Votes: 0
Rating: 0
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Prep Time 5-15 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Bread Mixture
Special equipment
Prep Time 5-15 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Bread Mixture
Special equipment
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Preheat conventional oven at 150 degrees (almond flour burns easily so this recipe needs to be cooked slowly).
  2. Cook the pumpkin by boiling it or use previously roasted punpkin from a left over meal. I like to make extra pumkin with my meals for this purpose in mind.
  3. Mix all ingredients in a glass bowl with hand held mixer on low. (do not over mix – just enough to ensure all ingredients is mixed and combined well)
  4. Line your bread tin with oven paper and pour ingredients in. Place in oven and cook for one hour (ensureing not to burn the top).
  5. When remove the bread from the oven, be sure to take it out of the tin immediately to allow it to cool by lifting the loaf out with the paper sides. This will avoid a darker crust because burnt nut flour is bitter. Let it sit and cook on the cooling rack with the paper still surrounding it. When it has cooled you may wrap the loaf in the baking paper and and place in a pyrex dish with a sealed lid to store in the fridge.
Recipe Notes

Suggestions

Nice with some avocado or nut butter.  You can make thin slices and crisp them in a dehydrator which is great for homemade dips and  soup dunkers.  The bread is also great for dippity eggs.