Monthly Archives: September 2013

Gluten Free Fishcakes

Fish cakes are a popular choice for supper that you may miss when you start eating Gluten Free.  With this recipe for Gluten Free fishcakes, they are back on the menu. It is a really quick and easy recipe to follow and none of the ingredients are difficult to find anywhere in the UK.

The recipe suggests using canned Salmon which tastes great as well as being really good for you with a high omega 3 content (tinned Salmon also contains more Calcium than fresh salmon). Salmon can however be a bit expensive although there are often special offers if you shop around a bit.  I can’t see any reason why you couldn’t replace the salmon with another canned fish. I’d think Tuna would work well but experimentation is encouraged.

gluten free fishcakes

Gluten Free Fishcakes







Served with sweet potato fries and mayonnaise these make a great, quick, easy and healthy dinner.  The fishcakes also go well with guacamole, mashed potatoes, roasted vegetables or a green salad.

The amounts given in the recipe below will produce about 6 fishcakes, if you’re just cooking for yourself you can put them into an airtight container and then store them in the fridge and they will keep for 2 or 3 days.

If your having people round you could make these and turkey burgers and serve them with a variety of dips and sides for a quick, impressive buffet that should have something for all but the fussiest of tastes.

Gluten Free Fish Cakes



  • 1 (420 gram) can salmon, drained and flaked
  • 2 eggs, beaten
  • 1 small onion, diced
  • 1 teaspoon ground black pepper
  • 3 tablespoons vegetable oil
  • 2 Teaspoons of parsley


  • Break the eggs into a mixing bowl and quickly beat them together.
  • Open the canned Salmon, drain off some of the liquid, check it for bones and remove any that you find and then add this to the eggs.
  • Add the diced onion, parsley and some black pepper to taste.
  • Thoroughly mix all of this together.
  • Shape into about 6 or 7 burger shaped patties.
  • Heat the oil in a large frying pan over a medium heat.
  • Fry each patty for about 5 minutes on each side until they are crispy and golden brown.

Nine Bar Flax

This Gluten Free (but also wheat, gluten, yeast and egg free, it may contain nuts however) bar is a bit different to most of the other cereal or breakfast bars on the market because of the unusual choices of ingredients it’s manufacturers – Wholebake – have made.

Nine Bar Flax gluten free bar







As well as the Hemp seed that all of their bars contain and which gives them their name as it contains all of the nine essential amino acids that are the building blocks of life and cannot be made by the body, this bar also contains Flax seed and is coated with Carob.

Flax seed is considered a “Super Food” due to the high amount of nutrients it contains.  It’s technically not a grain, although it has a similar amount and type of vitamins and minerals  to grains but has considerably more fibre, antioxidants, and Omega-3 fatty acids.

It’s also very low in carbohydrates, so perfect for anyone limiting the amount of carbs they consume and its ability to help you feel full and satisfied due to the amount of healthy fats it contains and its high fibre content make it a great food for anyone trying to drop a few pounds.

Carob  is used here as a substitute for chocolate, it has a similar colour to chocolate and a somewhat similar taste. Although slightly higher in Carbs and sugar than chocolate it contains no caffeine, is much higher in Calcium and lower in fat.

This bar contains no trans fats, artificial additives, preservatives or colours and like all 8 Nine Bars is handmade in Wales.

There’s the stats, now its time to review the taste.  The added honey makes it just sweet enough but not overly sugary or sickly, the Carob although a bit of a different taste to a high cocoa chocolate is still pleasant and not a million miles away from the taste of the milk chocolate many cereal bars use. The mix of seeds taste really good, particularly the hemp which has a similar taste to pine nuts.

So, if youre looking for a convenient snack that’s Gluten Free and a bit different these come highly recommended, most UK supermarkets sell them in a 4 x 40g multi pack and they also come in a slightly larger 50g size, which I’ve only managed to find in Holland and Barrett.

If you can’t find them in any shops near you they are also available in bulk from Amazon here:

Wholebake 9 Bar Flax 6x4x40g

If you do try them and like them its worth trying others from the range which has 8 different bars in total.



Lamb with Pesto Butter Beans

Both lamb and butter bean mash are favourites of mine so when I came across this recipe for lamb with a pesto butter bean mash I tried it right away.

The dish is Gluten Free as long as you check that the stock cube you use is (Gluten Free stock cubes are pretty easy to find in any of the major supermarkets).

Traditionally served in the spring and around Easter I think Lamb is good any time of year, the lamb steaks used in this recipe take less than 10 minutes in the pan to cook.  The addition of crème fraiche and pesto to already creamy butter beans makes for a really smooth and tasty mash which complements the Lamb well. The slight sharpness of the tomato’s stops the dish from being too bland.

So if you like lamb and you’re looking for something a bit different thats quick to cook and with easy to source ingredients then why not try this, it could be on the table just over 20 minutes after you get in the house from the supermarket.

Gluten Free lamb with pesto butter beans









  • 2 x 220g packs lamb rump steaks
  • 270g tomatoes on the vine
  • 2 tablespoons olive oil
  • 2 tablespoons dried oregano
  • 1 onion, finely chopped
  • 1 garlic clove,  finely chopped
  • 1 x 410g tin butter beans, drained and rinsed
  • 150ml chicken stock, made with 1 Gluten Free stock cube – I use these.
  • 75ml crème fraîche
  • 2 tablespoons green pesto
  • 200g spring greens, roughly chopped


  • Preheat the oven to 180°C, fan 160°C.
  • Put the tomatoes on a baking tray and cover them with ½ tablespoon of the oil and the dried oregano and roast them for 15 minutes.
  • Meanwhile, heat 1 tablespoon of the remaining oil in a pan and cook the onion for 5 minutes, adding the garlic for the last minute. Then stir in the butter beans, stock, crème fraîche and pesto. Simmer for 5 minutes.
  • Brush the lamb steaks with the remaining oil and season with black pepper. Heat a frying pan over a high heat, add the steaks and cook for 3-4 minutes on each side.
  • Remove the steaks from the pan and allow them to rest.
  • Add the spring greens to the pan and stir fry for 5 minutes.
  • Serve the lamb steaks on top of the pesto butter beans and spring greens, with the roasted cherry tomatoes on top.