Dairy-Free Classic Fishcakes
Savor the comforting flavors of these Dairy-Free Classic Fishcakes, a wholesome twist on a traditional favorite. Made with flaky cod fillets, creamy mashed Russet potatoes, and a medley of fresh parsley, Dijon mustard, and a touch of zesty lemon, these fishcakes are bursting with bright, balanced flavors. Coated in golden, crispy breadcrumbs and pan-fried to perfection, they offer a satisfying crunch with every bite. Perfect for a quick and nutritious family meal, these fishcakes are ready in under an hour and pair beautifully with a fresh salad or steamed vegetables. Plus, they're completely dairy-free, making them an ideal choice for those with dietary restrictions. Easy to make and utterly delicious—this recipe is sure to become a household staple!
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 300 grams Cod fillets
- 2 tablespoons Olive oil
- 1 whole Lemon
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh parsley
- 2 whole Spring onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Breadcrumbs
- 1 whole Egg
Instructions
Peel the potatoes and cut them into chunks. Place them in a pot of cold, salted water and bring to a boil. Cook until tender, about 15 minutes.
While the potatoes are cooking, place the cod fillets in a large frying pan with 1 cup of water. Cover and poach over medium heat for about 6-8 minutes or until cooked through. Remove and let cool slightly.
Drain the potatoes and mash them in a large bowl. Set aside.
In a small bowl, mix the olive oil, juice of 1 lemon, Dijon mustard, and finely chopped parsley. Add this mixture to the mashed potatoes.
Flake the cooked fish into the mashed potatoes, ensuring to remove any bones. Mix gently to combine.
Finely chop the spring onions and add to the fish and potato mixture along with salt and black pepper. Mix until well incorporated.
Shape the mixture into 8 even-sized patties.
Whisk the egg in a shallow dish. Place breadcrumbs on a separate plate.
Dip each fishcake into the egg, then coat with breadcrumbs, pressing firmly to adhere.
Heat a non-stick frying pan over medium heat and add remaining olive oil. Fry the fishcakes in batches for about 3 minutes on each side, or until golden brown and heated through.
Serve the fishcakes warm with a wedge of lemon and a salad or steamed vegetables.
Nutrition Facts
Calories |
1527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 4653 mg | 202% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 15.3 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 249 mg | 19% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4343 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
