Dairy-Free Classic Homemade Fish Cakes
Delight in the simple yet satisfying flavors of Dairy-Free Classic Homemade Fish Cakes, a healthier twist on a timeless favorite. These golden, crispy patties are made with tender white fish fillets, creamy mashed potatoes, and a burst of freshness from zesty lemon, green onions, and parsley. Perfectly seasoned and coated in gluten-free breadcrumbs, these fish cakes are fried to perfection in olive oil, making them both dairy-free and gluten-free without compromising on taste. Ready in under an hour, this recipe is ideal for a quick weeknight dinner or an impressive appetizer. Pair these savory fish cakes with a tangy dipping sauce or a crisp side salad for a crowd-pleasing meal that’s as wholesome as it is delicious.
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Ingredients
- 500 grams white fish fillets (such as cod, haddock, or pollock)
- 300 grams potatoes
- 2 tablespoons olive oil
- 2 pieces green onions, finely chopped
- 1 piece lemon, zest and juice
- 2 tablespoons parsley, finely chopped
- 1 piece egg, beaten
- 100 grams gluten-free breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Peel the potatoes and cut them into equal-sized chunks. Place them in a large pot of salted water and bring to a boil. Cook for about 15 minutes or until tender. Drain and allow to cool slightly.
Step 2
While the potatoes are cooking, place the fish fillets in a pan, add just enough water to cover them, and bring to a gentle simmer. Poach the fish for about 5 minutes or until it flakes easily with a fork. Remove from the heat, drain, and let cool.
Step 3
Mash the cooled potatoes in a large bowl. Flake the cooked fish into the mashed potatoes, making sure to remove any bones or skin.
Step 4
Add the chopped green onions, lemon zest, lemon juice, and chopped parsley to the potato and fish mixture. Season with salt and black pepper.
Step 5
Add the beaten egg to the mixture and mix everything until well combined. The mixture should hold together when pressed. If it's too dry, add a little more lemon juice.
Step 6
Shape the mixture into 8 equal-sized patties and set aside on a plate.
Step 7
Place the gluten-free breadcrumbs on a separate plate. Coat each fish cake in the breadcrumbs, pressing gently to ensure they stick.
Step 8
Heat the olive oil in a large non-stick skillet over medium heat. Add the fish cakes in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crisp.
Step 9
Once cooked, drain the fish cakes on paper towels and serve hot with your choice of dipping sauce or salad.
Nutrition Facts
| Serving size | (1080.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1449.9 |
| Total Fat 43.7g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 435mg | 0% |
| Sodium 3505.5mg | 0% |
| Total Carbohydrate 146.6g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 9.2g | |
| Protein 121.7g | 0% |
| Vitamin D 1040IU | 0% |
| Calcium 299.1mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 3488.4mg | 0% |
Source of Calories