Salmon Fish Cakes


It’s been a while since I blogged a new recipe…what can I say?  Life’s been busy, I’ve barely been cooking for my own family let alone for a blog 😃  But my life has changed dramatically in the past month and I’m finding a whole lot more spare time which means I’ve been able to get reacquainted with my love of cooking.

I’ve been craving fish cakes…strange I know, but it’s true.  So I went looking for a decent recipe to jump off from.  All of the recipes I found contained potato and being a Type II diabetic means that I tend to avoid potatoes due to their high GI factor.  I considered trying to modify a recipe so that it didn’t have potato in it, but then I remembered reading about a low GI potato.

The Carisma Potato is available from Coles Supermarkets in Australia and has a glycemic index of 53 which is similar to pasta, quinoa and porridge and is a much better choice than a regular potato (which has a glycemic index of 77).  So I decided to give them a go.

If you don’t have access to Carisma potatoes, you can substitute for regular potatoes.

Salmon Fishcakes



415g canned salmon
500gm potato, peeled and quartered
50gm Danish feta
1 cup frozen peas
2 tbls chopped fresh chives
2 tbls chopped fresh parsley
1 tbls chopped fresh dill
Zest and juice of 1 lemon
Salt & pepper
2 eggs, beaten
Panko bread crumbs
Sunflower Oil for frying

Herbed Cream

1/2 cup sour cream
2 tbls Aioli
1 tbls chopped fresh chives
1 tbls chopped fresh parsley
1/2 tbls chopped fresh dill


1. Boil potatoes in salted water until tender.  Drain and allow to cool.
2. Drain salmon and pour into a large bowl.  Using a fork, flake salmon to remove lumps.
3. Add herbs, zest, juice, peas and feta.  Season with salt and pepper and stir well to combine, ensuring feta is distributed evenly.


4. Mash cooled potatoes and add to salmon mix, combining well.
5. Form handfuls of mixture into patties and place on a tray.  Cover and refrigerate 15 mins.


6. Dip patties in beaten egg and then coat with breadcrumbs.  Refrigerate 15 mins or until ready to cook.


7. Heat oil in a frypan and cook patties until golden brown, turning once.
8. Serve with fresh salad and herbed cream.

Herbed Cream

1. Combine all ingredients and refrigerate until required.

*Also posted on Freshbaked


Bucket List Baking No. 1

From my other blog 🙂


Chocolate Chiffon Cake with Lavender Buttercream

So…it has been a long time since I posted anything here!  My life has been so crazy busy and although I’ve thought about it, I have not been able to get back here, until now.  I have decided to make a conscious effort to blog more frequently and have even started a couple of others…check out the sidebar for links.

Now to the Cake.

I saw this cake on Pinterest but it had rose flavoured buttercream ( this is the original from Sweetapolita) and I just fell in love with it!  I had recently made a citrus chiffon cake and was eager to try another and this one looked like the perfect choice.  I had been really wanting to cook with lavender and I thought that dark chocolate and lavender would be perfect together.

I have to tell you, this cake was devine…

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