Dairy-Free Classic Fishcakes
Transform dinner into a mouthwatering experience with our Dairy-Free Classic Fishcakes—a light, satisfying twist on the traditional recipe! Made with wholesome russet potatoes, tender poached cod fillets, and a zesty blend of Dijon mustard, fresh parsley, and lemon, these fishcakes are packed with flavor while being completely dairy-free. The crispy golden breadcrumb coating gives each bite a delightful crunch, contrasting beautifully with the creamy, herby interior. Ready in just under an hour, these easy-to-make fishcakes are perfect for a weeknight meal or a dinner party centerpiece. Serve them warm with a side of fresh salad or steamed vegetables for a nutritious and well-rounded dish that's sure to impress. Keywords: dairy-free fishcakes, cod fishcakes, easy fishcake recipe, homemade dairy-free meals.
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Ingredients
- 500 grams Russet potatoes
- 300 grams Cod fillets
- 2 tablespoons Olive oil
- 1 whole Lemon
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh parsley
- 2 whole Spring onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Breadcrumbs
- 1 whole Egg
Directions
Step 1
Peel the potatoes and cut them into chunks. Place them in a pot of cold, salted water and bring to a boil. Cook until tender, about 15 minutes.
Step 2
While the potatoes are cooking, place the cod fillets in a large frying pan with 1 cup of water. Cover and poach over medium heat for about 6-8 minutes or until cooked through. Remove and let cool slightly.
Step 3
Drain the potatoes and mash them in a large bowl. Set aside.
Step 4
In a small bowl, mix the olive oil, juice of 1 lemon, Dijon mustard, and finely chopped parsley. Add this mixture to the mashed potatoes.
Step 5
Flake the cooked fish into the mashed potatoes, ensuring to remove any bones. Mix gently to combine.
Step 6
Finely chop the spring onions and add to the fish and potato mixture along with salt and black pepper. Mix until well incorporated.
Step 7
Shape the mixture into 8 even-sized patties.
Step 8
Whisk the egg in a shallow dish. Place breadcrumbs on a separate plate.
Step 9
Dip each fishcake into the egg, then coat with breadcrumbs, pressing firmly to adhere.
Step 10
Heat a non-stick frying pan over medium heat and add remaining olive oil. Fry the fishcakes in batches for about 3 minutes on each side, or until golden brown and heated through.
Step 11
Serve the fishcakes warm with a wedge of lemon and a salad or steamed vegetables.
Nutrition Facts
| Serving size | (1095.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1526.8 |
| Total Fat 45.8g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 325mg | 0% |
| Sodium 4652.6mg | 0% |
| Total Carbohydrate 197.7g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 15.3g | |
| Protein 90.2g | 0% |
| Vitamin D 168IU | 0% |
| Calcium 248.8mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 4343.3mg | 0% |
Source of Calories