Dairy-Free Classic Homemade Fish Cakes
Savor the comforting flavors of these Dairy-Free Classic Homemade Fish Cakes, a wholesome and allergen-friendly twist on a timeless favorite. Made with flaky white fish fillets, creamy mashed potatoes, and bright accents of lemon, parsley, and green onion, these fish cakes deliver the perfect balance of savory and fresh. Coated in gluten-free breadcrumbs and pan-fried to golden perfection, they boast a crispy exterior and tender, flavorful center. Ideal for weeknight dinners or meal prepping, this recipe is easy to make in under an hour and caters to both dairy-free and gluten-free diets. Pair them with a zesty dipping sauce or a crisp side salad for a satisfying and nutritious meal the whole family will love.
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Recipe Information
Ingredients
- 500 grams white fish fillets (such as cod, haddock, or pollock)
- 300 grams potatoes
- 2 tablespoons olive oil
- 2 pieces green onions, finely chopped
- 1 piece lemon, zest and juice
- 2 tablespoons parsley, finely chopped
- 1 piece egg, beaten
- 100 grams gluten-free breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the potatoes and cut them into equal-sized chunks. Place them in a large pot of salted water and bring to a boil. Cook for about 15 minutes or until tender. Drain and allow to cool slightly.
While the potatoes are cooking, place the fish fillets in a pan, add just enough water to cover them, and bring to a gentle simmer. Poach the fish for about 5 minutes or until it flakes easily with a fork. Remove from the heat, drain, and let cool.
Mash the cooled potatoes in a large bowl. Flake the cooked fish into the mashed potatoes, making sure to remove any bones or skin.
Add the chopped green onions, lemon zest, lemon juice, and chopped parsley to the potato and fish mixture. Season with salt and black pepper.
Add the beaten egg to the mixture and mix everything until well combined. The mixture should hold together when pressed. If it's too dry, add a little more lemon juice.
Shape the mixture into 8 equal-sized patties and set aside on a plate.
Place the gluten-free breadcrumbs on a separate plate. Coat each fish cake in the breadcrumbs, pressing gently to ensure they stick.
Heat the olive oil in a large non-stick skillet over medium heat. Add the fish cakes in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crisp.
Once cooked, drain the fish cakes on paper towels and serve hot with your choice of dipping sauce or salad.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 3506 mg | 152% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 9.2 g | ||
| Protein | 121.7 g | 243% | |
| Vitamin D | 26.0 mcg | 130% | |
| Calcium | 299 mg | 23% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3488 mg | 74% | |
*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.
