Bake Off fever may have hit the nation hard, but this month it’s all about the mash. I’ve teamed up with Mash Direct (who, by the way, have an EXCELLENT stash of gluten free goodies) to come up with a recipe for their Great Mashed Veg Off.
Running until October 28, all you have to do is use at least one of their products to come up with a tasty meal and share a picture of it on social media tagging @MashDirect and using #MashedVegOff. I’d love it if you could tag me on Facebook, Twitter or Instagram too so I can see your creations! The lucky winner each week will bag an amazing hamper, so make sure you get involved!
I was sent a lovely selection of products to choose from, but it was the classic mash potato I opted for in my recipe – gluten free Thai prawn fish cakes. These fish cakes use salmon for a lovely flavour and are amazing – crunchy on the outside, soft on the inside, with a spicy tang, and dipped in sweet chilli sauce they are out of this world!
Here’s a little video I made of the making of my fishcakes – they’re so simple and easy – just scroll down for the full recipe!
Gluten free Thai prawn fishcakes
Makes six large fishcakes (or you could make 12 smaller ones)
Two salmon fillets (approx 280g before skin is removed)
165g fresh (uncooked) king prawns
50g red Thai curry paste
1/2 tsp fish sauce
1 tsp rice wine vinegar
2 spring onions
Handful fresh coriander
2-3 tbsp plain white gluten free flour (I used Dove’s Farm)
2tbsp virgin coconut oil
Sweet chilli sauce for dipping
- Finely chop the spring onions and coriander and add to a food processor.
- Remove the skin from the salmon and roughly chop. Add to the food processor.
- Also add the prawns (drain off any excess liquid in the package), fish sauce and rice wine vinegar.
- Add the mashed potato to the blender and lastly juice the lime and add this too.
- Blitz the mixture until it forms a smooth consistency. You may need to pause, remove the lid and give the mixture to stir if it’s a bit too full and missing bits.
- Once blended, divide the mixture into six.
- Pour 2-3 tbsp of gluten free flour onto a large plate and spread evenly.
- Roll each portion of the fishcake mixture into a ball, flatten into a patty and then coat in the flour. Place on a chopping board until they are all done.
- Heat the coconut oil in a large frying pan until it has all melted. Bring to a relatively high heat and then add the fishcakes. I had to fry mine two at a time, and you want to ensure the oil is hot enough they start sizzling as soon as they hit the pan.
- Cook for 2-3 minutes, turn carefully with a spatula, and then cook the other side for a further 2-3 minutes. They should be nice and crisp and brown on the outside. Note, if you are making 12 smaller fishcakes, you may want to half the cooking time.
- Place on a plate until all of the fishcakes are done. Pour the chilli sauce into a bowl and dip the fishcakes in when you eat them – it’s the best way!
So what are you waiting for? Make sure you join in and make the most of your mashed veg – I can’t wait to see what you all come up with!
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This post has been sponsored by Mash Direct. Visit the Mash Direct website here or enter the Great Mashed Veg Off on Facebook, Twitter or Instagram!