Go Back
+ servings

Simple Salmon Fishcakes (gluten-free)

These Simple Salmon Fishcakes were one of my Nan’s most celebrated recipes. Home comfort cooking at its best.
Prep Time30 minutes
Cook Time20 minutes
Resting time30 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: British
Servings: 6 Fishcakes
Calories: 397kcal

Ingredients

  • 800 g floury potatoes
  • 75 g salted butter at room temperature
  • ¼ teaspoon ground white pepper
  • 170 g wild skinless and boneless red salmon 1 tin
  • 2 tablespoons parsley leaves finely chopped
  • 1 egg medium, lightly beaten
  • 100 g gluten-free breadcrumbs*
  • 75 g gluten-free flour
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 4 tablespoons olive oil

Instructions

  • Peel and quarter the potatoes then place in a large pan of salted boiling water.
  • Bring the potatoes back to the boil then simmer for 20 minutes until the potatoes are soft.
  • Drain the potatoes, then add them back into the pan with the butter. Add the white pepper then mash until the potato is incredibly smooth.*
  • Tip the mashed potato into a bowl and leave to cool for an hour then cover and refrigerate for at least 2 hours until the potato is cold.
  • Drain the salmon and mix into the cold potato and the parsley leaves with a fork until evenly dispersed.
  • Shape the fishcakes into patties of equal weight, about 125g, then place on a plate and put back in the fridge to settle for half an hour.
  • Arrange the flour, beaten egg and breadcrumbs into three separate bowls, then remove the fishcakes from the fridge and coat each fishcake; first with a light dusting of flour, then with the egg, then the breadcrumbs.
  • Pour the olive oil into a wide heavy based saucepan and heat until sizzling. Then turn the heat down to low.
  • Shallow fry the fishcakes in two batches, 5 minutes on each side, spooning some of the oil up the sides of the fishcakes to ensure they are golden all over, then place on kitchen towel to absorb the excess oil.
  • Serve hot from the pan.

Notes

  • Try using Homemade Gluten-Free Breadcrumbs in this recipe, especially if they are pre-seasoned to level up the flavour.
  • If you use leftover mashed potato then these fishcakes come together in a snap. If you’re making the mashed potato especially for the fishcakes then you must wait for them to cool completely in the fridge as warm potato will fall apart when you’re shaping the fishcakes.
  • I recommend using a potato ricer for mashing the potatoes which ensures lump free and smooth mash without any gummy texture. Place the salted butter into the saucepan and pass the potato through the potato ricer into the pan of butter, then give a jolly good stir into the butter once all the potato has been riced.
  • This recipe was tested using Doves Gluten-Free Plain White Flour. However, you can use 50% tapioca starch / 50% buckwheat flour if you need to avoid rice flour.

Make ahead

The fishcakes can be made up to 2 days ahead. Either just make the salmon patties and store before you add into the flour and egg. Or make the finished fishcakes and store in the fridge.

Freeze

Allow the cooked fishcakes to cool completely before storing in an airtight container for up to 2 months in the freezer. Defrost overnight in the fridge before re-heating in the frying pan.

US Customary Measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups 

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 salmon fishcake.

Nutrition

Calories: 397kcal | Carbohydrates: 37g | Protein: 13g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 415mg | Potassium: 662mg | Fiber: 5g | Vitamin A: 485IU | Vitamin C: 17mg | Calcium: 136mg | Iron: 5.2mg