Salmon Fishcakes
Delicious gluten and grain-free salmon fishcakes with lemon, coriander and Parmesan cheese. Also suitable for the Specific Carbohydrate Diet (SCD).
Servings Prep Time
12 Fishcakes 5 minutes
Cook Time
45 minutes
Servings Prep Time
12 Fishcakes 5 minutes
Cook Time
45 minutes
  • 1 Cauliflower head, chopped
  • 2 Salmon fillets (preferably wild caught)
  • 5 Spring onions, chopped finely
  • 1/2 cup (50g) Parmesan cheese, grated
  • 1/2 cup (50g) Cheddar cheese, grated
  • 1/2 cup (75g) Blanched Almond Flour
  • 1 tablespoon Fresh coriander
  • Zest of 1 lemon
  • Sea salt
  • Black pepper
  1. First, steam the salmon by making a steaming basket with a saucepan and a metal collander (don’t use plastic!). I learned this method from Jamie Oliver. Choose a saucepan that will exactly hold the collander as shown. Place boiling water in the saucepan. Place the samlon fillets in the collander, cover with tin foil, turn on a medium heat and cook for 10-15 minutes until cooked through.
  2. Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
  3. Cook the cauliflower in boiling water for 10 minutes. Drain in a colander once ready and pat dry with some kitchen paper to remove the moisture.
  4. In a blender add the cauliflower, two cheeses, almond flour, spring onion, coriander, eggs, lemon zest and season well with salt and pepper. Mix well. Pour the mixture into a large bowl.
  5. Carefully remove the tin foil from the colander but be careful as the steam could scald you! Flake the cooked fish into the cauliflower mixture and mix well. The skin can be removed and discarded.
  6. Place even scoops of the mixture onto prepared baking trays lined with parchment paper. Bake for 25-30 minutes.
  7. Serve with a delicious green salad.