Gluten-Free Classic Fishcakes
Indulge in the timeless appeal of Gluten-Free Classic Fishcakes, a hearty and flavorful dish perfect for weeknight dinners or special occasions. Crafted with tender salmon fillets, creamy mashed potatoes, and gluten-free breadcrumbs, these fishcakes are infused with the vibrant flavors of fresh parsley, zesty lemon, and delicate green onions. Completely free of gluten, this recipe proves you don’t have to compromise on taste. Each fishcake is pan-fried to crispy perfection in olive oil, creating a golden crust that pairs beautifully with your choice of fresh greens or steamed vegetables. With a prep time of just 20 minutes and simple techniques, this recipe is accessible, nutritious, and sure to delight the entire family. Don’t forget to serve with lemon wedges for that final citrusy touch!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 400 grams Salmon fillets
- 100 grams Gluten-free breadcrumbs
- 2 Green onions
- 2 tablespoons Fresh parsley
- 1 Egg
- 1 Lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
Instructions
Peel and chop the potatoes into uniform chunks. Boil in a large pot of salted water for 15 minutes or until soft.
While the potatoes are boiling, prepare the salmon fillets. Remove any skin if necessary. Place the salmon in a shallow pan, cover with water, and bring to a simmer. Cook for 10 minutes, or until cooked through and flaky. Remove from water and set aside to cool.
Once the potatoes are soft, drain them and return to the pot to steam off excess moisture. Mash thoroughly until smooth and set aside to cool slightly.
Finely chop the green onions and parsley.
In a large bowl, combine mashed potatoes, flaked salmon, chopped green onions, parsley, and gluten-free breadcrumbs. Add egg, salt, and black pepper. Zest the lemon over the mixture and stir to combine.
Form the mixture into 8 even-sized fishcakes using your hands. If the mixture is too sticky, add a touch more breadcrumbs.
Pour the olive oil into a large frying pan and heat over medium heat. Once hot, add the fishcakes, cooking for 4-5 minutes on each side until golden brown and crisp.
Serve hot with lemon wedges and a side of your choice, such as salad or vegetables.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 3573 mg | 155% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 11.6 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 217 mg | 17% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3046 mg | 65% | |
*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.
