Fish Cakes

The following is a guest post by Colette.

There are certain food items and recipes that are New England staples.  Of course seafood is a huge staple, especially if your family has been a part of New England culture as long as mine has, mostly being raised in coastal towns and cities.

I’m not going to lie—fried seafood is certainly commonplace and one of the things I initially thought I lost forever when I first found out I was gluten-intolerant.  So, there are many ways I have experimented with still having my traditional foods, but in a safer and healthier way (not that all my recipes are health conscious, but they are all delicious conscious).

Fish Cakes

These fish cakes are a gluten-free favorite in my house; myself, my husband and both my boys will clean their plates when they are served, and that is not an everyday occurrence!  I hope you enjoy this recipe from my kitchen to yours, enjoy!

Fish Cakes
Author: 
Recipe type: Main Dish
 
Ingredients
  • 1 pound white fish of your choice – blended in the food processor
  • 1 can of Chickpeas – also blended in food processor
  • 1 cup ground gluten-free hummus chips – also in food processor
  • Juice of ½ a lemon (preserve the other ½ to share at the table & squeeze onto your fish cakes when serving)
  • 2 teaspoons lemon zest
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon chopped cilantro
  • 2 Tablespoons Horseradish Mustard (check label)
  • Ground pepper to taste
  • 3 Tablespoons high heat oil
Instructions
  1. Blend all ingredients together well in a large mixing bowl.
  2. Warm your frying pan on the stove top with oil of your choice using medium-high heat.
  3. Form patties with your hands, it’s really the only way to do it, go ahead, it’s your food, get messy!
  4. Preheat the oven at the same time to 375 F.
  5. Flash fry to brown the cakes on both sides. Then place them on a paper towel to remove excess grease.
  6. Move them to the oven for for 5-7 minutes on each side.
  7. Serve with lime cilantro rice & fresh organic asparagus.

Sauces to go with Fish

Colette is a wife, mother and entrepreneur (of sorts).  Some (including her husband) would probably call her a hippy as well. Her most recent acquisition in labels is Gluten Free. She blogs at All About Gluten Free Cooking & Living to help educate people on how to live well and gluten free and on a tight budget.



This post may contain affiliate links. See my disclosure policy for more information.


Comments

  1. Terri says

    These look and sound absolutely delicious! I will definitely try this recipe soon. Another fish cake recipe is: canned salmon, chopped onion, egg, GF corn meal, a pinch of sugar, salt, pepper.
    Fish is so healthy for us – thanks for posting a great recipe.

  2. Terri says

    Another great fish cake recipe is made with Minnesota wild rice (they grow it in California also – just not harvested by Indians there). Cook it until it splits open, mix with flaked fish (canned wild salmon or any flaked cooked fish), crushed GF rice crackers, chopped onion, Worcestershire sauce, eggs, fry in oiled skillet. Enjoy.

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