Quick & easy egg free fish cakes
If you’re looking for a healthy family dinner, then you can’t go wrong with some homemade fish cakes. This egg free fish cake recipe could not be simpler, and tastes just as great as the more complicated versions - but without the messy egg dipping!
Ingredients
- 2 large baking potatoes, cooked and cooled
- 2 small (or 1 large) salmon fillets, cooked
- 2 to 3 medium sized broccoli florets, cooked
- Plain flour for dusting (gluten free plain flour works equally well)
- Olive or rapeseed oil, for frying
Instructions
- This recipe uses cooked potatoes, salmon and broccoli, so I tend to do a salmon, jacket potato & broccoli dinner, cook some extra, and use the leftovers to make fishcakes for the next day. If you are cooking the ingredients specifically to make the fishcakes, you can either peel and boil the potatoes or make jacket potatoes and scoop out the middle when cooked.
- To make the fishcakes, firstly mash the potatoes in a large mixing bowl.
- Flake the cooked fish into the mashed potato, checking carefully for bones.
- Remove and discard any tough stalks from the broccoli and chop the rest into small pieces. Then add into the mashed potato and fish, and mix well. You can use clean hands to squish it all together!
- Pour a little flour onto a plate or shallow dish. Form the mashed potato mixture into small patties, patting them together firmly to help them hold their shape. Lightly dust each fish cake with the flour as you go.
- Place the fishcakes onto another large plate or dish lined with grease proof paper or a little flour, and put them in the fridge for at least 15 minutes; chilling them helps them keep their shape.
- Heat a thin layer of oil in a large non-stick frying pan. When the oil is hot, add a batch of the fish cakes and fry for 4 to 5 minutes on each side, until they are heated through and starting to go golden brown and a little crispy. I often have two pans on the go to get them all done at once! These are nice served with sweetcorn or peas.
Notes
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking 'may contain' statements on each ingredient and making your own assessment of risk based on personal circumstances.
- The uncooked fish cakes freeze well. I lay them out on some grease proof paper to freeze initially, and then they can go into a freezer bag to be removed as needed without all sticking together! Defrost before frying.
- If you need the fish cakes to be gluten free, you can dust these with plain gluten free flour. I've tested this and it works well.