Soy-Free Classic Fishcakes
Perfectly golden and delightfully crisp, these Soy-Free Classic Fishcakes are a wholesome twist on a beloved comfort food. Made with tender white fish fillets, creamy mashed potatoes, and a hint of fresh parsley and lemon zest, these fishcakes are bursting with flavor while staying free of soy-based ingredients. Lightly breaded and pan-fried for an irresistible crunch, they pair beautifully with a fresh side salad or steamed greens. Quick to prepare and ideal for busy weeknight dinners or casual gatherings, this easy fishcake recipe is sure to become a family favorite. Plus, with no soy or artificial additives, it’s a great option for those with dietary restrictions!
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Recipe Information
Ingredients
- 500 grams White fish fillets (such as cod or haddock)
- 400 grams Potatoes
- 3 pieces Spring onions, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 1 piece Egg, beaten
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 100 grams Breadcrumbs
- 2 tablespoons Olive oil
Instructions
Peel and chop the potatoes into evenly sized chunks. Boil them in salted water for about 15 minutes or until tender. Drain and mash the potatoes until smooth, then set aside to cool slightly.
Preheat your oven to 180°C (350°F).
Lay the fish fillets in a baking dish. Cover it with foil and bake for 10-12 minutes until the fish is just cooked through and opaque. Once cooked, remove from the oven and let it cool.
Flake the fish fillets into a large mixing bowl, ensuring all bones are removed.
Add the cooled mashed potatoes, spring onions, parsley, beaten egg, lemon zest, salt, and black pepper to the bowl with flaked fish. Mix gently until well combined.
Divide the mixture into 8 equal portions and shape them into patties about 1 cm thick.
Place breadcrumbs on a shallow plate. Carefully coat each fishcake by pressing it into the breadcrumbs, ensuring each patty is fully covered.
In a large frying pan, heat the olive oil over medium heat. Fry the fishcakes in batches for 3-4 minutes on each side until they are golden brown and heated through.
Serve the fishcakes hot with a squeeze of lemon and a fresh side salad or steamed greens.
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 3210 mg | 140% | |
| Total Carbohydrate | 169.0 g | 61% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 13.1 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 26.0 mcg | 130% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3917 mg | 83% | |
*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.
