I think that along with Mac & Cheese, 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
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 flour, 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.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
- Step 3
- Fry the onion in a tbsp of vegetable oil until translucent but not browned
- Step 4
- 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 5
- Mix to incorporate but don’t turn it into mush
- Step 6
- Add in ketchup and Worchester sauce
- Step 7
- Don’t be shy with the salt and pepper. You can taste the mixture and adjust as needed
- Step 8
- Form into fish cakes – I like them quite big so this recipe makes about 6 large fishcakes
- Step 9
- Whisk the egg replacer and water in a small bowl
- Step 10
- Put about 3/4 cup of gluten free flour on a plate and season with salt and pepper
- Step 11
- 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
- Step 12
- Fry in vegetable oil in a pan on a medium heat for 4-5 minutes a side or until golden brown
Step 10 and 11 are the same and there is no mention of how to use the egg replacer.
At what point do you put this in?
Hi Sophie – Thanks for flagging this. I’ve corrected, and updated the recipe. Let me know if you’ve any other questions. Thanks again.