Gluten-Free Classic Homemade Fish Cakes
Delight in the comforting flavors of **Gluten-Free Classic Homemade Fish Cakes**, a wholesome and satisfying recipe perfect for any mealtime. Made with flakey cod or your favorite white fish, creamy mashed potatoes, and fragrant additions like fresh parsley, spring onions, and zesty lemon, these fish cakes are a flavorful twist on a timeless classic. Coated in crunchy gluten-free breadcrumbs and lightly pan-fried to golden perfection, they offer a crisp exterior and tender, flavorful interior that’s sure to please. With minimal prep time and simple ingredients, these fish cakes are ideal for a gluten-free diet while being versatile enough to pair with tartar sauce, sour cream, or a crisp side salad. Easy to make and irresistibly delicious, they’re a must-try for any seafood lover!
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Recipe Information
Ingredients
- 400 grams Cod fillets (or any white fish such as haddock)
- 2 tablespoons Olive oil
- 300 grams Potato
- 100 grams Gluten-free breadcrumbs
- 2 pieces Spring onions, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 1 large Egg
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 50 grams Gluten-free flour
- 2 tablespoons Butter
- Sour cream or tartar sauce (optional, for serving)
Instructions
Peel and chop the potatoes into small chunks. Boil them in a pot of salted water for about 10-15 minutes or until tender. Drain the potatoes and set aside.
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the cod fillets and cook for 3-4 minutes on each side until they are cooked through and flake easily with a fork.
In a large mixing bowl, add the cooked potatoes and mash until smooth. Crumble the cooked fish into the mashed potatoes, making sure to remove any bones.
Add the chopped spring onions, parsley, lemon zest, salt, and black pepper to the potato and fish mixture. Stir well to combine.
In a small bowl, beat the egg, then add it to the fish mixture and stir to combine.
Shape the mixture into 8 even-sized patties.
Place the gluten-free breadcrumbs on a plate. Dredge each fish cake in the breadcrumbs, pressing the crumbs onto all sides to adhere.
Dust each patty lightly with gluten-free flour to ensure they hold together well during cooking.
Heat the remaining tablespoon of olive oil and butter in a non-stick frying pan over medium heat. Cook the fish cakes in batches for 3-4 minutes on each side until golden brown and crisp.
Transfer the cooked fish cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with a dollop of sour cream or tartar sauce, if desired.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 2906 mg | 126% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 10.6 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 254 mg | 20% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3168 mg | 67% | |
*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.
