Gluten-Free Fish Cakes Recipe

by Becky | Last updated 4th May, 2020 | Posted in Gluten Free Recipes

These fish cakes need a bit of preparation but are totally worth it. I find that chilling the mixture makes it easier to work with. They can be served as a starter or be the main course for a dinner party. I serve them with a sweet chilli sauce and a crunchy salad at any time of the year.

Depending on how big you make your fishcakes this recipe can make 8-1o cakes.

gluten free stuffed peppers detail

Ingredients

  • 320g ( 11 ounces) fresh fish, I used smoked cod
  • 1 medium onion or three spring onions finely chopped
  • 450g (16 ounces) potatoes
  • 75g (3 ounces) frozen sweetcorn, defrosted
  • 60g (2 ounces) plain gluten-free flour
  • 1 handful cheddar cheese, grated
  • 100ml (3 fl oz) milk
  • 1 egg beaten
  • Italian herbs
  • Salt & Pepper

Baking method

  1. Cook the potatoes, mash them and allow them to cool
  2. Cook the fish and onion in the milk per its instructions, drain the milk, leave to cool
  3. In a bowl gently mix, potato, onion, fish, beaten egg, sweetcorn, flour, herbs, salt & pepper, cheese
  4. Make the mixture into desired sized fishcakes and put into the fridge to chill for at least 1 hour
  5. I push the mixture into a 2-inch pastry cutter as a mold ( the sort used to cut out mince pies) onto grease-proof paper
  6. After chilling heat oil up to fry either in a frying pan or a deep fat fryer. Fry until golden brown and sizzling. Mine takes about 6-8 minutes.
  7. Serve immediately with sweet chilli sauce and salad.