Fish cakes that are gluten free? Yes! These are packed full of tasty fish and are absolutely perfect for a Friday night dinner which may feel naughty, but there is nothing unhealthy in this recipe! Low fat, high protein…and gluten free! They’re baked, not fried, and don’t have the usual crispy coating you’d get from having a wheat breadcrumb around the outside… but if you really want that, just coat it in a gluten free alternative!
The recipe below makes 8 large fish cakes, and I normally eat 2! I then freeze the uncooked fish cakes and then thoroughly defrost and it can be popped into the oven and there you have a quick dinner whenever you need one!
You can serve these with some normal chips, but I love to make some sweet potato fries, which again can count as one of your five a day!
Prep Time: 20 minutes Cook Time: 20 – 30 minutes Servings: 8 Fish Cakes
- 350 – 450g mixed fish (I usually use a fish pack which has salmon, cod and smoked salmon)
- 1 lemon, grated zest and juice
- 2 large baked potatoes, peeled then cut into small chunks
- 150g frozen peas, thawed (if following FODMAP replace with sweetcorn, or leave out entirely)
- half bunch of spring onions sliced (using only the green part if following FODMAP diet)
- 1 tablespoon of horseradish sauce
- small handful of chopped dill
- 1 egg lightly beaten
- salt and black pepper
- olive oil or low calorie cooking spray
- Pre heat the oven to 180c
- Arrange the fish on parchment paper or foil. Drizzle the fish with two tablespoons of lemon juice then wrap up the fish in the parchment or foil and bake in the oven for approximately 10 – 12 minutes until the fish is cooked and tender
- Meanwhile, cook the potatoes in a lightly salted pot of boiling water for 12 – 15 minutes until cooked through. Drain and then leave so the heat steams off and dries out the potatoes. Drain off any moisture left then mash
- In to the mash mix, tip in the spring onions, peas, horseradish, lemon zest and dill, then season to taste. Next, gently fold through the fish
- I then like to divide the fish mixture into 8 and using my hands I make 8 fish cakes. I then leave these sitting on a tray for about 20 minutes and placed in the fridge to firm up a little. HOWEVER, you can just skip ahead to the next step if you don’t want to wait! It is also at this point I would then freeze the uncooked fish cakes for a later date
- Increase the oven temp to 200c and spray a baking sheet with cooking spray or brush lightly with oil
- Arrange the fishcakes onto the tray, and lightly brush with the beaten egg, then bake until golden which takes 20 – 30 minutes (depending on whether they have been in the fridge before cooking or not)
- Serve and enjoy with some sweet potato wedges and a salad or some vegetables!