Gluten-Free Classic Fishcakes
Elevate your weeknight meals with these Gluten-Free Classic Fishcakes—an irresistible blend of tender mashed potatoes, flaky salmon, and fresh herbs like parsley and green onions. Perfect for those following a gluten-free diet, these golden, crispy fishcakes are made with gluten-free breadcrumbs, ensuring no one misses out on their comforting flavors. A bright lemon zest ties everything together, while a quick pan-fry in olive oil creates a beautifully crisp crust. Ready in just an hour, they’re a wholesome and flavorful dish suitable for the whole family. Serve them with a fresh salad or steamed veggies and a squeeze of lemon for a simple yet satisfying gluten-free dinner.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 500 grams Potatoes
- 400 grams Salmon fillets
- 100 grams Gluten-free breadcrumbs
- 2 Green onions
- 2 tablespoons Fresh parsley
- 1 Egg
- 1 Lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
Directions
Step 1
Peel and chop the potatoes into uniform chunks. Boil in a large pot of salted water for 15 minutes or until soft.
Step 2
While the potatoes are boiling, prepare the salmon fillets. Remove any skin if necessary. Place the salmon in a shallow pan, cover with water, and bring to a simmer. Cook for 10 minutes, or until cooked through and flaky. Remove from water and set aside to cool.
Step 3
Once the potatoes are soft, drain them and return to the pot to steam off excess moisture. Mash thoroughly until smooth and set aside to cool slightly.
Step 4
Finely chop the green onions and parsley.
Step 5
In a large bowl, combine mashed potatoes, flaked salmon, chopped green onions, parsley, and gluten-free breadcrumbs. Add egg, salt, and black pepper. Zest the lemon over the mixture and stir to combine.
Step 6
Form the mixture into 8 even-sized fishcakes using your hands. If the mixture is too sticky, add a touch more breadcrumbs.
Step 7
Pour the olive oil into a large frying pan and heat over medium heat. Once hot, add the fishcakes, cooking for 4-5 minutes on each side until golden brown and crisp.
Step 8
Serve hot with lemon wedges and a side of your choice, such as salad or vegetables.
Nutrition Facts
| Serving size | 1194.8 grams (1194.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2066 |
| Total Fat 99.70g | 128% |
| Saturated Fat 15.00g | 75% |
| Polyunsaturated Fat 5.80g | |
| Cholesterol 356mg | 119% |
| Sodium 3573mg | 155% |
| Total Carbohydrate 188.30g | 68% |
| Dietary Fiber 20.50g | 73% |
| Total Sugars 11.60g | |
| Protein 109.80g | 220% |
| Vitamin D 48IU | 240% |
| Calcium 217mg | 17% |
| Iron 12mg | 66% |
| Potassium 3046mg | 65% |
Source of Calories