Entrées, Food, Sides

Curried Fish and Potato Patties

Dairy-free, Gluten-Free, Low-FODMAP*, Nut-free, Paleo

curried fish and potato cakes on a bed of kale with tomatoes

I had to get creative with dinner last night because our fridge was empty, save for a few stray apples and a lonely cucumber. Fortunately, when I checked the pantry, I found a couple potatoes and some canned mackerel and I decided I could make a meal with that.

I must confess though, I wasn’t looking forward to canned mackerel for dinner. It’s not something I enjoy eating and I can’t stand cleaning out the little fishy can afterward so that I can recycle it. (Anyone with me on that?) But, it is a cheap way get heart-healthy omega 3’s into our family’s diet so I buy it and cook with it anyway.

single curried fish and potato cake on a bed of kale with tomatoes

When I do use canned mackerel in my cooking, my favorite thing to do is … disguise it! And tonight I’d say my efforts were a success. These little potato cakes are delicious; crispy on the outside, tender on the inside, and packed with delicious spices. You can hardly tell I sneaked in two servings of mackerel! 🙂 Our family, the toddler included, actually liked them so much that I will be making them again soon!

If you’re following a gluten-free, low-FODMAP, or Paleo diet, these tasty little fish cakes make for a quick, healthy lunch or dinner when served atop a nice salad. They also work well for an easy snack on the go. Just be sure to omit the garlic and onion powder if you eat a low-FODMAP diet.

This recipe makes 10 patties.

Curried Fish and Potato Patties Recipe

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2 4.375oz cans mackerel in oil
2 red potatoes, chopped
1 egg
1/4 cup fresh parsley, chopped
1 TBS ground ginger
1 TBS powdered turmeric
1 TBS ground cumin
1 TBS ground coriander
1 tsp garlic powder
1 tsp paprika
1 tsp ground black pepper
1/2 tsp salt
coconut oil for frying


Boil potatoes until tender. Drain the water and mash the potatoes.

Add the canned mackerel; be sure to include the oil. Add the egg and mash together thoroughly. Stir in parsley and spices.

Put 2 TBS of coconut oil in a fry pan and turn the burner onto medium heat.

Scoop a 1/4 cup of the mixture into your hand and form 1/2 inch thick patties. When the pan is hot, carefully place them in the hot oil. Add more oil as needed. Cook about eight minutes per side until golden brown and crispy.

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recipe for curried fish and potato cakes
Entrées, Food

Quick Pickle Sushi

Dairy-free, Egg-free, Gluten-free, Low-FODMAP, Nut-free, Vegan*

slices of sushi with carrot

Last year I discovered that it’s quite simple to make your own sushi at home. Not only that, but it’s cheap, it’s fun, and it makes for a great stay-at-home date-night experience. One of the best parts about it (other than how inexpensive) is that you can customize the sushi to your heart’s content.

That’s how I ended up with these delicious mackerel-pickle rolls. You might be wondering if that was a typo. Pickles in sushi? Really?

Yes! And they’re amazing. In fact, I’d say they are the star of the show in this simple sushi roll. The homemade sauerkraut quick pickles pair brilliantly with the sour rice vinegar, while the brown sugar adds a touch of sweetness and the carrots a satisfying crunch. I found these little rolls so flavorful that soy sauce and wasabi wasn’t even necessary to make for an enjoyable meal.

If you’ve never made sushi before, it’s really not all that hard. You don’t need any fancy equipment to make a basic roll and this simple recipe will serve you fine and help you to make some delicious rolls.

The great thing about sushi is that it you can put whatever you want to in it. If you don’t like one of the veggies I used, swap it out for one that you do! If you’re a vegan or a vegetarian, trade the mackerel for avocado slices. It’s easy and it’s fun to make your own custom sushi.


How to Make Your Own Sushi At Home


5 or 6 sheets of nori
2 cups of uncooked rice
2 cans of mackerel
2 carrots, peeled and thinly sliced
5 pickle spears, halved
1/2 cup of rice vinegar
1/4 cup of brown sugar
1/2 tsp of salt
wasabi, soy sauce, and ginger to taste


First, cook your rice. I used parboiled wild rice because that’s what we had on hand, but if you want to be a bit more traditional use sushi rice. While the rice is cooking, prep your veggies.

Then, pour vinegar, sugar and salt in a small saucepan. Heat on medium and stir until sugar dissolves. When the rice is cooked, stir in the vinegar mixture. Continue stirring until fully combined. Allow rice to cool until you are able to work with it.

Next, lay a sheet of nori on a flat, dry surface with the rough side facing you. Cover the sheet with a thin layer of rice, leaving one inch uncovered at one edge. This makes it easier to seal the roll.

Lay several pieces of carrot, pickle, and mackerel in a vertical line, about 1/4 of the way across the sheet. This is how your sheet should look when you’re done.

Start rolling your roll to the right until you’re finished. Repeat until you use up the rest of your ingredients.

That’s it! Slice and serve with your favorite sushi toppings!

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What did you think? Aren’t pickles and sushi a match made in heaven?