I think that along with Mac & Cheese, Dairy and Egg Free Fish Cakes are one of my favourite ‘comfort foods’ (perfect with wilted spinach and home made oven fries). There is just something lovely about them – for this recipe I use fresh grilled salmon but the recipe works well with tinned too. You do, however, have to take the bones out of the tinned salmon which can be a bit fiddly.
If you like, you can skip the egg replacer on the outside of the cakes and just do a dusting of flour. I prefer the two stage method of egg replacer, then flour, because it produces a thicker coating. However, we’d done these at home with just flour after discovering we were out of egg replacer and they are perfectly nice that way too.
You can freeze the fish cakes, but I think they are a bit soggy after being frozen compared to fresh.
Free From: Dairy, Egg, Soya and Gluten
Gluten, Dairy and Egg Free Fish Cakes
- 1/4 Onion (finely chopped)
- 3 Salmon Fillets (we use the lightly smoked ones)
- 3 Cups Mashed Potato
- 2 tbsp Worchester Sauce
- 1 1/2 tbsp Ketchup
- Salt and Pepper to taste
- Orgran Egg Replacer (2 tsp whisked with 4 tbsp of water)
- A plateful of gluten free flour, or gluten free breadcrumbs for covering the ‘cakes'
- Preheat the oven to 180ºC, 360ºF.
- First, pop the salmon in a roasting pan and put it in the oven for 18-20 minutes. Once cooked put it to one side.
- While the salmon is cooking, peel, chop and boil 4/5 good-sized potatoes to give you 3 cups of mashed potato.
- Mash but not til they are smooth - you want lumps of potato for texture and don't add milk or butter. Put to one side to cool.
- Fry the onion in a tbsp of vegetable oil until translucent but not browned.
- Add in the salmon and onion to the mash. Don't break the fish up too much - I like to find 'lumps' of salmon.
- Mix to incorporate but don't turn it into mush.
- Add in ketchup and Worchester sauce.
- Don't be shy with the salt and pepper. You can taste the mixture and adjust it as needed.
- Form into fish cakes - I like them quite big so this recipe makes about 6 large fishcakes.
- Whisk the egg replacer and water in a small bowl.
- Put about 3/4 cup of gluten-free flour on a plate and season with salt and pepper.
- Now for the messy part - yes your hands will end up covered in egg replacer and flour. Dip the fish cakes in egg replacer, and then put the fishcakes on the flour, cover, turnover and cover the other side.
- Fry in vegetable oil in a pan on medium heat for 4-5 minutes a side or until golden brown.
Here are some other fish recipes that make a great supper.