Soy-Free Classic Homemade Fish Cakes
Discover the comforting flavors of this **Soy-Free Classic Homemade Fish Cakes** recipe, where flaky white fish fillets and creamy mashed russet potatoes come together in a beautifully seasoned patty. Elevated with a zesty hint of lemon, fresh parsley, and green onions, these fish cakes are bursting with fresh, wholesome ingredients. Coated in golden breadcrumbs for the perfect crunch and gently fried to perfection in olive oil, they are delightfully crispy on the outside and tender on the inside. With no soy ingredients, this recipe is perfect for those with dietary restrictions. Serve these fish cakes as a satisfying main course alongside a crisp salad or steamed vegetables for a healthy, family-friendly meal. Ideal for weeknight dinners or meal prep, these homemade fish cakes bring timeless flavor to your table in just under an hour.
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Recipe Information
Ingredients
- 500 grams fresh white fish fillets (such as cod or haddock)
- 300 grams russet potatoes
- 1 whole lemon, zest and juice
- 2 tablespoons fresh parsley, chopped
- 2 pieces green onions, finely chopped
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- for dusting all-purpose flour
- 3 tablespoons olive oil
- 100 grams breadcrumbs
Instructions
Begin by peeling and cutting the potatoes into small chunks. Place them in a pot of salted water, bring to a boil, and cook for 10-12 minutes or until tender.
Drain the potatoes and mash them until smooth. Set aside to cool slightly.
Place the fish fillets in a saucepan and cover with water. Bring to a simmer over medium heat and cook for about 5-6 minutes or until the fish is just cooked through and flakes easily.
Drain the fish and flake it into small pieces using a fork. Ensure there are no bones.
In a large bowl, combine the mashed potatoes and flaked fish. Add the lemon zest and juice, parsley, green onions, egg, salt, and black pepper.
Mix everything well until thoroughly combined.
Divide the mixture into 8 equal portions and shape each into a patty.
Dust each fish cake lightly with flour, then dip into the breadcrumbs, ensuring even coating on all sides.
Heat the olive oil in a large frying pan over medium heat.
Fry the fish cakes for about 3-4 minutes on each side or until golden brown and heated through.
Transfer the fish cakes to a paper towel-lined plate to drain any excess oil.
Serve warm, garnished with extra parsley if desired, and enjoy your soy-free classic homemade fish cakes!
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 4430 mg | 193% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 13.1 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 26.3 mcg | 132% | |
| Calcium | 236 mg | 18% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3507 mg | 75% | |
*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.
