Fish Cakes Recipe

I first made these gluten free fish cakes when I had my wisdom teeth removed and was living off liquid and soft foods. I have loved them ever since! With a balance of carbohydrates from the potato and protein and healthy fats from the fish, these fish cakes are easy to make, taste great and are perfect when you’re after a quick meal.

Makes 12 cakes

Recipe Ingredients

• 2.5 cups of mashed potato (approximately 6 large potatoes), cooled (I always leave the skin on to maximise nutrients)
• ½ large onion, finely diced
• 1 garlic clove, finely diced
• 1 tsp of baking powder
• Small handful of fresh parsley, finely chopped
• Juice of ½ a lemon
• 2 eggs
• 1 cup shredded cheese
• 1 cup of buckwheat flour (or plain GF flour)
• 1 cup of salmon (Hoki and Flathead also work well)
• 1 cup GF breadcrumbs, for coating
• Salt, to taste  
• 1 tbs olive oil, for cooking

How To

1. Mix the mashed potato, onion, garlic, parsley, salt and lemon juice in a large mixing bowl until completely combined. Add in the cheese, eggs and salmon and mix well.
2. Stir in the flour and baking powder until combined and thick. You may need to add more flour if the mixture is too wet.
3. Roll into patties and coat in breadcrumbs. Depending on size, you should get about 12.
4. Heat olive oil in a non-stick pan over medium heat. Cook the patties for 4 minutes each side, adjusting heat as necessary.
5. Keep warm in the oven on low heat while cooking other batches.

These are best warm and fresh,

Serving Suggestions:

• Coleslaw
• Sweet chilli sauce or aioli
• Fresh lemon.

Recipe created by:- Tabitha Willett ©