Soy-Free Classic Fishcakes
Skip the soy but keep all the classic flavor with these Soy-Free Classic Fishcakes—a comforting and wholesome dish perfect for weeknight dinners or family gatherings. Made with tender white fish fillets, creamy mashed potatoes, and a bright touch of fresh parsley and lemon zest, these golden-brown patties offer a delightful balance of lightness and richness. The breadcrumb coating delivers a crispy exterior, while the spring onions add a subtle bite. Baked and lightly pan-fried, this recipe is a foolproof way to achieve fishcakes that are moist on the inside and perfectly crisp on the outside. Ready in under an hour, these fishcakes are naturally soy-free and pair beautifully with a fresh salad, steamed veggies, or a wedge of lemon on the side.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
Preheat your oven to 180°C (350°F).
Step 3
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.
Step 4
Flake the fish fillets into a large mixing bowl, ensuring all bones are removed.
Step 5
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.
Step 6
Divide the mixture into 8 equal portions and shape them into patties about 1 cm thick.
Step 7
Place breadcrumbs on a shallow plate. Carefully coat each fishcake by pressing it into the breadcrumbs, ensuring each patty is fully covered.
Step 8
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.
Step 9
Serve the fishcakes hot with a squeeze of lemon and a fresh side salad or steamed greens.
Nutrition Facts
| Serving size | (1136.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1517.5 |
| Total Fat 42.5g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 435mg | 0% |
| Sodium 3209.5mg | 0% |
| Total Carbohydrate 169.0g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 13.1g | |
| Protein 122.0g | 0% |
| Vitamin D 1040IU | 0% |
| Calcium 250.7mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 3917.2mg | 0% |
Source of Calories