Salmon Fishcakes with Riced Swede – AIP, Low FODMAP and Ketogenic

These fishcakes are what I like to refer to as a ‘wing it special’ – I made the recipe up as I went along and hoped that it would work! Luckily they were a success – yay!

Like most fishcake recipes I think it would work well with most types of fish; in future I aim to try it with crab or filleted cod. I used roasted mashed pumpkin in the mixture simply because I had some leftover from the day before, but any kind of root vegetable mashed would be a good substitute.

I served my fishcakes with some steamed cabbage, sauerkraut and some riced swede The riced swede is so easy to make and is a great substitute for cauli-rice (which isn’t low FODMAP).

Nutritional Information

Fishcakes – Makes 6 individual cakes/ serves 2 people
Total Carbs 4.6g
Fiber 0.74g
Net Carbs 3.9g
Protein 26.6g
Fat 27.6g
Kcals 372

Swede Rice – Makes 2 servings
Total Carbs 10.8g
Fiber 2.9g
Net Carbs 7.9g
Protein 1.4g
Fat 20.5g
Kcals 224

Salmon Fishcakes - AIP, Low FODMAP and Ketogenic

Print Recipe

Tasty fish cakes that are full of flavour and can be served hot or cold. They can be made using a variety of fish and mashed root vegetables.

CourseMain Dish, Side

CuisineEnglish

Servings | Prep Time
2 | 10

Cook Time
15

Servings | Prep Time
2 | 10

Cook Time
15

Salmon Fishcakes - AIP, Low FODMAP and Ketogenic

Print Recipe

Tasty fish cakes that are full of flavour and can be served hot or cold. They can be made using a variety of fish and mashed root vegetables.

CourseMain Dish, Side

CuisineEnglish

Servings | Prep Time
2 | 10

Cook Time
15

Servings | Prep Time
2 | 10

Cook Time
15

Ingredients

Fishcakes

10 Grams Ginger grated

24 Grams Leek Tops Chopped into small pieces

6 Grams Lemon Juice 1/4 of a lemon

3 Grams Lemon zest 1/2 lemon

240 Grams Salmon Fillets

1 Tsp Parsley

75 Grams Mashed Pumpkin See notes below!

1 Tbsp Coconut oil

2 Tbsp Garlic Infused Olive Oil

Swede Rice

250 Grams Swede Also called Rutabaga

1 Tbsp Coconut oil

1 Tbsp Garlic Infused Olive Oil

Servings:

Instructions

Make the Fishcakes

Start by making the fishcakes. If the fillets have skin on them remove and place aside. You can later fry it in the pan until its lovely and crispy (like scratching or crisps) or you can dispose of it.

Add the fish into a bowl with all of the other fish cake ingredients except the coconut oil and garlic infused oil.

Using your hands, a potato masher or if you want in a blender - combine all of the ingredients by mashing/ mixing together.

Scoop out balls of the mixture and shape into patties, you should get 6 fishcakes. TIP: You can use a cookie cutter to help shape the fishcakes. Place a cookie cutter onto a plate lined with baking paper and press mixture into the cutter. Lift the cutter and you will be left with a fishcake. Repeat until you have used all the mixture.

Place the plate of fishcakes aside and start making the swede rice.

Swede Rice

Using a normal cheese grater, grate the swede into a bowl. Alternatively you can use a blender and grating attachment if you have one.

In a pan over a medium heat add the coconut oil and garlic oil.

Add in the swede and allow to cook stirring regularly to make sure it doesn't stick. When the swede starts to brown lower the heat a little and continue to cook. In total it should take 15 minutes for the swede to cook. You will need to start cooking the fishcakes 5 minutes after the swede.

Cooking the Fishcakes

Heat the coconut oil and garlic infused oil in a pan over a medium heat.

Carefully, using a spatula transfer the fishcakes to the frying pan cover with a lid and allow to cook for 10 minutes, flipping every few minutes. Be careful when flipping the cakes as they can be very delicate.

Once the fish cakes have browned and are almost cooked you can turn down the heat.

Once cooked you are ready to serve - You can keep any leftover fish cakes in the fridge and eat within 2 days or they can be frozen.

Enjoy 🙂

Recipe Notes

Roasted Pumpkin

If you haven't got any roasted pumpkin then you can easily sub this with any other kind of root vegetable. I personally prefer the taste of roasted vegetables, but because you will be adding it into the fish cake mix, it most likely wont make much difference to the taste. Therefore you could steam or boil some pumpkin (or other root veg), mash it and add to the fishcakes.

You could also add canned pumpkin if you have some but this might have an impact on the macros so just remember to adjust them.