Thursday 23 July 2015

Gluten-Free Sardine Fishcakes.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

A little something on the light side to get us going in the right direction after all that Eid indulgence.

But, I must say those gulab jamuns were delicious.
There is something about our local methai (Pakistani sweets) shop. Their gulab jamuns and jalebis just cannot be beat. I've tried quite a few other major chains but somehow this small, family business makes the best.

Our local mosque handed out treats from these guys when they finished the Quran during Ramadan. My dad tried to convert me to their gulab jamuns but I was having none of it. Our local is the best!

Anyhoo, onto fishcakes. Can you believe that the last time I shared a recipe for fishcakes with you was in 2012 (!!!!) I feel so old! Waaaaah!
These gluten-free sardine fishcakes were made on a really hot Wednesday lunchtime in June. And, they were delicious. Light and easy for a summer lunch but satisfying enough to keep us full until dinner. I served them with bucket loads of my fave tomato salsa (it's an addiction, I tell you) and enjoyed them outside in the sunshine.

Speaking of sunshine, where is it? It's been dark, grey and very dull here for the past week. July, where are you? In other news, I went to the dentist this morning. There is nothing that will put the fear of God into me like a trip to the dentist. I swear, the sound of drilling can be heard in the waiting room. It's enough to put anyone off. 
Anyway, I'm off to eat tuna sweetcorn on cream crackers for lunch and bemoan my upcoming filling appointment. Boo!

Fishcakes, previously: spicy gluten-free fishcakesspicy salmon fishcakes with tartare sauce.

A Simple List of Ingredients:
1. Cooked Potato
2. Tinned Sardines
3. Spring Onions
4. Capers
5. An Egg
6. Rapeseed Oil
7. Fine Cornmeal
8. Salt and Pepper
9. Chives

Bismillah, let's begin!

First, take 250 grams Cold Cooked Potato. For me, this was one baked potato.

Peel it.

And, give it a rough mash.

Then, the star of these fishcakes - tinned sardines. We always have these in the cupboard. You could also use tinned mackerel too. 

Take 120 grams Tinned Sardines, in oil. Give them a drain.

Pop the fish into a mixing bowl and break up into small pieces. If there are any small bones, get rid of them.

Next, take 1 bunch Spring Onions and a few Chives.

Give them a fine slice.

And, add them to the bowl with the fish.

Add in the mashed potato too.

Next, capers. These go wonderfully well with fish and give the fishcakes a real tang and brightness.

Take 1 teaspoon Capers.

Give them a rough chop and throw them in.

Give everything a good seasoning with Salt and Pepper, to taste. You could also add any other dried spices and herbs that you like. Maybe a little curry powder? Or crushed red chilli flakes?

Finally, pour in 1 large Egg, lightly beaten.

Mix everything very well.

Press the mixture down flat and section out into four parts.

Place a frying pan over a medium heat and add a few tablespoons of Rapeseed Oil. You could also use sunflower oil.

To coat the fishcakes, we are going to use fine cornmeal. I believe that polenta can also be used.

Onto a flat plate, place 4 tablespoons Fine Cornmeal.

Season with Salt and Pepper, to taste.

Carefully coat the fishcakes on both sides with the cornmeal. They will be quite fragile but be careful with it and they'll be fine.

Using a spatula ...

... carefully and slowly ...

... place the fishcake into the pan.

Cook for about 10 minutes, turning once or twice ...

... until golden, crispy and piping hot in the middle.

Drain on paper towels for a minute or two and it's time to eat!

To eat with the fishcakes, I whipped up a batch of fresh tomato salsa with tomatoes, spring onions, jalapenos, coriander and plenty of fresh lime juice. I'm addicted to this stuff!

Plate up and get to eating!

Simple, light, very summery and making use of store-cupboard ingredients, what's not to like about these fishcakes?

Full Written Recipe:

Gluten-Free Sardine Fishcakes.

Prep Time: About 10 minutes.
Cook Time: About 10 minutes.
Serves: Makes 4 large fishcakes.

250 grams Cooked Potato, cold (for me, this was one medium potato)
120 grams Tinned Sardines (or mackerel), in oil and drained
1 bunch Spring Onions, finely chopped
1 teaspoon Fresh Chives, finely chopped
1 teaspoon Capers, roughly chopped
1 large Egg, lightly beaten
Rapeseed Oil or Sunflower Oil, for frying
4 tablespoons Fine Cornmeal or Polenta
Salt and Pepper, to taste


Peel the cooked potato and give it a rough mash.

Place the fish into a mixing and break it up into small pieces. If there are any bones in them, take them out.

Add spring onions, chives, mashed potato, capers, salt, black pepper and the lightly beaten egg. Give it a good stir.

Divide the mixture into four and shape into patties.

Heat 1-2mm of oil in a frying pan over a medium heat.

Season the cornmeal with salt and pepper. Carefully coat fishcakes in it and gently transfer to the pan.

Cook for about 10 minutes, turning once or twice until crisp, brown and piping hot in the middle.

Serve with a tomato salsa or a green salad.

This Time One Year Ago:

This Time Two Years Ago:

Keep me in your duas, please, and enjoy your fishcakes,


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