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Homemade Gluten Free Smoked Haddock Fishcakes (dairy free & low FODMAP)

My gluten free smoked haddock fishcakes are easy-peasy-lemon-squeezy (well, there is a wedge of lemon there!) and of course, dairy free and low FODMAP too.
Servings 4

Ingredients

  • 350g potatoes I use the Co-op Lilly Mashing Potatoes
  • a little dairy free spread and dairy free milk for mashing the potatoes
  • 450g smoked haddock no skin or bones
  • 3 bay leaves
  • 150ml dairy free milk any will do
  • 1 tsp lemon zest
  • 1 tbsp fresh chives finely chopped
  • 1 tbsp fresh flat leaf parsley finely chopped
  • 1 tbsp capers chopped (optional)
  • 2 tbsp gherkins chopped (optional)
  • salt and pepper
  • 1 egg
  • 50g gluten free flour just to help shape the fish cakes
  • 85g gluten free breadcrumbs I buy mine, but you can make your own too
  • vegetable oil for frying

Instructions

  • Place your fish into a saucepan (or I use a cast iron casserole dish) alongside 150ml of dairy free milk, 150ml of water and your bay leaves. Make sure the fish is fairly covered. Place a lid on your pan and bring to the boil. Once boiling immediately drop the heat and simmer for around 4 minutes until the fish is cooked through. Remove your fish from the pan and leave to cool.
  • At the same time or afterwards, cook your potatoes. Peel, chop and boil them for around 15-20 minutes until tender. Drain your potatoes and mash them with a little dairy free spread and milk. No lumps please!
  • Next mix into your mash your lemon zest, chives, parsley, capers, gherkins and season with salt and pepper.
  • Now that your fish has cooled down flake it. Don't flake it too small, I quite like big chunks of fish.
  • Add the flaked fish to your mashed potato. I like to use my hands here to gently make sure the fish, potato and flavours are all well combined. Do be gentle though so you don't break the fish up too much.
  • If your fish and potato mixture is warm at this point, allow it to fully cool before going any further.
  • Spread your gluten free flour over a dinner plate, a beaten egg over another dinner plate and your breadcrumbs over a third dinner plate (also have a fourth plate ready to place your coated fish cakes on).
  • Now divide your fish and potato mixture into four. Using your floured plate and floured hands, shape each into a fish cake shape (about 2.5cm thick).
  • Place each floured fish cake onto the egg plate. Ensure it's completely coated, I use a pastry brush for the sides and top.
  • Next move the egg coated fish cake onto the gluten free breadcrumbs plate and completely cover the fish cake in breadcrumbs. Place your now fully prepared fish cake onto a plate and repeat with the other three.
  • Once all four are done and on the plate, loosely cover with clingfilm and place in the fridge for around 30 minutes (You can leave them longer if you are preparing in advance, even overnight).
  • When you are ready to cook, heat up a frying pan with around 4-5 tbsp of oil. Ensure the oil is nice and hot. Fry your fish cakes on a medium heat on each side for about 1-2 minutes, until golden. (Remember the fish and potato is already cooked, we are just looking to get the golden colour!)
  • Once both the top and bottom are cooked if you want to colour the sides a little bit more carefully get the fish cake between two spatulas and gently rotate the fishcake until all the sides are a little more golden. (It should only take about 15 seconds, but it's a slightly more delicate job!)
  • Repeat until all your fish cakes are cooked.
  • Serve up with some lemon and tartar sauce (I make my own low FODMAP version).
  • Enjoy!