Fishcakes

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Everyone needs a few bites before the holiday feast begins. With wholesome ingredients and fresh herbs, this simple recipe for an appetizers will truly shine.

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Gluten Free Fishcakes

Servings: 10 fishcakes
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Ingredients 

  • 1 7-ounce salmon fillet, skin and bones removed
  • 1 7-ounce cod fillet, skin and bones removed
  • 6 tablespoons ground red lentils, divided
  • 2 tablespoons extra-virgin olive oil, plus more for frying
  • Juice and zest of ½ medium lemon
  • Kosher or fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 small handful fresh flat-leaf parsley leaves, finely chopped, plus more for serving
  • 1 small handful fresh coriander leaves, finely chopped
  • 3 tablespoons polenta
  • 1 large egg, lightly beaten
  • Mayonnaise, for serving
  • Lemon wedges, for serving

Instructions 

  • Place the salmon and cod fillets, 2 tablespoons ground red lentils, the olive oil, lemon juice and zest, salt, and pepper into a food processor. Pulse until completely smooth. Add the chopped parsley and coriander leaves and stir well with a spoon. Using your hands, shape the mixture into 10 patties, about ¼-inch thick.
  • In a bowl, combine the remaining 4 tablespoons ground red lentils with the polenta.
  • Dip each patty first into the beaten egg, letting any excess drip off, then cover them in the lentil/polenta crumbs.
  • Heat a large frying pan on medium heat and add about 3-4 tablespoons of olive oil. When the oil is hot, add the patties and cook for about 4 minutes per side, until crisp and golden.
  • Serve hot with extra parsley sprinkled over top, a side of mayonnaise, and lemon wedges for squeezing.

Nutrition

Calories: 112kcalCarbohydrates: 6gProtein: 10gFat: 4gCholesterol: 35mgSodium: 26mgPotassium: 258mgFiber: 2gVitamin A: 70IUVitamin C: 0.7mgCalcium: 12mgIron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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