Salmon Fish Cakes
Servings Prep Time
12Fish Cakes 1/2 hour
Cook Time
Servings Prep Time
12Fish Cakes 1/2 hour
Cook Time
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.