Love Fish Cakes, a wonderful supper with wilted spinach and home made fries.
Free From: Dairy, Egg, Soya and Gluten
Contains: Fish
Preheat oven to 180ºC, 360ºF
Gluten Free, Dairy and Egg Free Fish Cakes
- March 3, 2019
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Ingredients
- 1/4 onion chopped finely:3 salmon fillets (we liked the lightly smoked ones best, but plain is fine)
- 3 cups mashed potato
- 2 tbsp of Worchester sauce
- 1 1/2 tbs of ketchup
- Good pinch of salt and pepper
- Organ Egg Replacer - 2 tsp whisked with 4 tbsp of water
- A plateful of gluten free, or gluten free breadcrumbs for covering the 'cakes'.
Directions
- Step 1
- First pop the salmon in a roasting pan and put in the oven for 18-20 minutes. Once cooked put to one side
- Step 2
- While the salmon is cooking, peel, chop and boil 4/5 good sized potato’s to give you 3 cups of mashed potato
- Step 3
- Mash (without adding milk or butter) and put to one side
- Step 4
- Fry the onion in a tbsp of vegetable oil until translucent but not browned
- Step 5
- Add in the salmon and onion to the mash. Don’t break the fish up too much – I like to find ‘lumps’ of salmon
- Step 6
- Mix to incorporate but don’t turn it into mush
- Step 7
- Add in ketchup and Worchester sauce
- Step 8
- Don’t be shy with the salt and pepper. You can taste the mixture and adjust as needed
- Step 9
- Form into fish cakes – I like them quite big so this recipe makes about 6 large fishcakes
- Step 10
- Put about 3/4 cup of gluten free flour on a plate and season with salt and pepper
- Step 11
- Put about 3/4 cup of gluten free flour on a plate and season with salt and pepper
- Step 12
- Coat the cakes in the flour (put the fishcakes on the flour, cover, turnover and cover the other side)
- Step 13
- Fry in vegetable oil in a pan on a medium heat for 4-5 minutes a side or until golden brown