One of the things we miss most with the gluten-free diet is that bite and mouth feel of crunchy foods from wheat. Cod cakes and salmon patties made with rice flour can give that crunch without the gluten. Salmon patties are favorites from my own childhood and my eldest loves them, too. The cod cake recipe has evolved into a potato and fish cake and is requested often.
I like the salmon on top of salad with a drizzle of dressing, but my son just wants a plate loaded with cakes.
The basics are to mix the flaked fish, eggs, rice flour(brown or white), some seasonings into a mixture that will form into balls. Roll the fish balls in a dinner plate of rice flour(Brown rice gives a crunch similar to cornmeal, gritty, but pleasant. Sweet rice gives a lighter, almost batter-like crunch, also pleasant). You probably ought to flatten them into patties at this point! Then pan fry in a wide skillet of hot oil. Drain on paper towels. Serve.
For each 6 oz package of salmon add:
1 egg
1 -2 Tbs. rice flour
a few Tbs of grated carrot
1 tsp. each of dried dill, dehydrated onion flakes, parsley
For the cod cakes I season with dill, lemon pepper, olive oil and a pinch of garlic powder,bake, cool and flake the cod( one package from Trader Joe’s has about 3-4 fillets) add equal amounts of mashed potato, an egg, and 1Tbs rice flour. Follow basic directions above.
I use a recipe from More with Less that calls for 2 cups of fish to 2 cups of potatoes.
There are lots of fish cake recipes that add mayo, other veggies and seasonings. These make great leftovers for lunches if you can save any from the hungry teens in the house.
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Can’t imagine living gluten free, but you are doing an awesome job!
Denise
http://WineFoodPairing.blogspot.com
Those look absolutely delicious; thanks for sharing your recipes. I like fish, and this will be a nice addition to my repertoire.