RECIPE Gluten Free Fishcakes

Forgot to take any photos of my homemade gluten free fishcakes so I have used a photo of a 'fish cake' instead. Looks appetising, I'm sure you'll agree.

Fishcakes remind me of my maternal Nan who passed away last August. She was always rustling something up in the kitchen and was almost obsessively dedicated to filling the bellies of anyone who visited her.

Her fishcakes were dusted with white flour and shallow fried which gave them a fantastic crispy coating. I think I have finally found a gluten free alternative that adds colour as well as flavour.


1 tin wild pink salmon (418g) such as Tesco own brand or you can use fresh cod, hake etc
3-4 white potatoes, any variety good for mashing, diced
1-2 sweet potatoes, diced
1/2 red onion, finely chopped
2-3 spring onions, finely chopped
2 cloves garlic, finely chopped
1 green chilli, finely chopped
2 tsp Nam Pla
1 tsp cornflour
Handful fresh coriander, roughly chopped
Around 2 cups Gram Flour (chickpea flour) for dusting


Boil the potatoes until tender. Drain and leave to steam and dry out for at least 10 minutes.
Fry the onions, garlic and chilli until soft
Remove salmon from the tin and carefully open up to reveal bones. Remove all the bones and skin.
Add fish to the pan with onion etc and heat the fish through.
Once the potatoes as as dry as possible (you may need to dab with kitchen towel) mash in the pan they were cooked in with a little butter (or dairy free alternative) and lots of salt and pepper.
Add the fish and onions mixture to the potatoes with the coriander and nam pla and stir gently.
Using your hands or dessert spoons, form the mixture into patties.
If the mixture is too wet to form a good shape, add a little cornflour to the mixture to thicken it up.
Cover a dinner plate with the gram flour and put your patties onto the flour, covering both sides.
Shallow fry in 1" oil on pretty high heat until flour browns.
Put cooked patties onto plate covered with kitchen roll to soak up excess oil.

Serve with lots of ketchup, mushy peas or in a bap!

These are also excellent served on top of a salad. Perfect for a quick leftovers lunch when you've got someone coming over or for a picnic.

Updated recipe 17/08/2012 


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