Soy-Free Classic Homemade Fish Cakes
Delight in the timeless comfort of Soy-Free Classic Homemade Fish Cakes, a flavorful yet allergen-friendly spin on a beloved recipe. Combining tender mashed russet potatoes with flakey cod or haddock, these fish cakes are elevated by the bright zest and juice of fresh lemon and the herbal touch of parsley and green onions. Coated in golden breadcrumbs and pan-fried to crispy perfection, they offer a satisfying crunch paired with a soft, flaky interior. With a focus on simple, wholesome ingredients and no soy in sight, this recipe is perfect for allergy-conscious families or anyone seeking a classic seafood dish made from scratch. Ready in just under an hour, these hearty fish cakes are ideal for weeknight dinners or as a versatile crowd-pleaser at casual gatherings. Garnish with parsley and serve warm for an irresistible meal!
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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
- 0 for dusting all-purpose flour
- 3 tablespoons olive oil
- 100 grams breadcrumbs
Directions
Step 1
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.
Step 2
Drain the potatoes and mash them until smooth. Set aside to cool slightly.
Step 3
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.
Step 4
Drain the fish and flake it into small pieces using a fork. Ensure there are no bones.
Step 5
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.
Step 6
Mix everything well until thoroughly combined.
Step 7
Divide the mixture into 8 equal portions and shape each into a patty.
Step 8
Dust each fish cake lightly with flour, then dip into the breadcrumbs, ensuring even coating on all sides.
Step 9
Heat the olive oil in a large frying pan over medium heat.
Step 10
Fry the fish cakes for about 3-4 minutes on each side or until golden brown and heated through.
Step 11
Transfer the fish cakes to a paper towel-lined plate to drain any excess oil.
Step 12
Serve warm, garnished with extra parsley if desired, and enjoy your soy-free classic homemade fish cakes!
Nutrition Facts
| Serving size | (1108.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1630.3 |
| Total Fat 59.1g | 0% |
| Saturated Fat 10.2g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 469.5mg | 0% |
| Sodium 4430.5mg | 0% |
| Total Carbohydrate 159.5g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 13.1g | |
| Protein 121.9g | 0% |
| Vitamin D 1053.8IU | 0% |
| Calcium 236.4mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 3506.8mg | 0% |
Source of Calories