One of my favourite foods that I’ve discovered because of fodmap definitely has to be polenta. You can buy it ready made or in grain form (I go for grains) and essentially it’s consistency is similar to mash potato. What I love is it’s versatility, it has a very subtle taste and is very malleable so you can essentially make it taste of whatever you want! In the past I’ve made wedges, pie crusts, used it instead of pasta in ‘pasta bakes’ and now in fish cakes too! Moreover, it’s utility is not just reserved for savoury foods, it can be used in a number of cakes as a flour substitute. Basically I can’t get enough of the stuff!
For this recipe I was looking for something interesting to do with some haddock I had and decided the best and easiest way to make it flavourful was to make fishcakes. The quinoa and the polenta keep the calorie count down and keep it nice and healthy. The quinoa in particular is good for adding a bit of a flavour as is cooking it in stock. As polenta is so versatile you do need to add flavour yourself, so don’t hold back! Personally I love fish cakes with some fresh spinach, which is what you’ll see in the pics but really you can accompany them with anything.
A little forewarning this recipe makes ALOT of fishcakes, more than my recipes normally feed, so keep this in mind when deciding how much to use. They do keep for a couple of days in the fridge, or you can freeze them if you end up with too many.
Ingredients (makes 10 generous fishcakes)
1 Medium sized piece of Haddock
1 Tin of Tuna (I personally prefer it in spring water so that there are minimal additives)
1 Large Carrot chopped into small pieces
60g Polenta (dry)
Splash of White Wine
1 Stock Cube (I use Sainsbury’s basic chicken as its onion free)
Handful of grated Cheddar Cheese
20g Gluten-free Bread Crumbs
Sprinkling of Basil and Rosemary
- Preheat the oven to 180C degrees and line two baking trays with baking paper.
- Crumble the stock cube into a pan of boiling water, making the water turn brown, then add the quinoa and allow to boil for 10 minutes.
- Once that is going gently fry the carrot pieces for five minutes to allow them to soften. Then add the haddock to the pan and a splash of white wine. Cook for a further five minutes or until the haddock is cooked through and then remove from the heat and put to one side. Feel free to flake it up as you cook to shorten the cooking time.
- As the polenta has a much shorter cooking time, only add it to the pan of quinoa after the initial 10 minutes are up. Make sure to mix constantly so lumps do not form. You want the quinoa and polenta to absorb all the water in the pan, but make sure you don’t let it burn by having too little.
- After a minute or two add the cheese and herbs to the polenta pan and allow to boil for a further three minutes. When you take it off the heat it should have a thick consistency which is reminiscent but less heavy than mash potato (note it will harden as it cools).
- Whilst allowing the polenta and quinoa to cool, mix together the carrot, haddock and tuna in a bowl with a fork. Flake the haddock now, if you have not already.
- With half of the breadcrumbs mix the fish combo with the polenta and quinoa together in one bowl until the fish is evenly distributed.
- Place a spoonful of the mixture on one of the prepared trays, and flatten with a spoon to make a round. Top with breadcrumbs and repeat until you have used all the mixture.
- Put in the oven for 10 minutes. They should be golden and slightly crisp when you remove them.