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Cook: 30 - 35 minutes


These are gluten free fishcakes I made:

  • 300 g fresh or frozen skinned white fish, such as hake
  • 1 whole clove
  • 2 black peppercorns
  • 1 bay leaf
  • 1 large potato, peeled and cubed (250 g)
  • 10 ml canola or olive oil
  • ½ small onion, peeled and finely chopped (25 g)
  • 50 ml chopped fresh parsley
  • 2,5 ml salt or to taste
  • 2,5 ml mustard powder
  • (I added 5 – 10 ml Italian herbs)
  • freshly ground black pepper, to taste
  • a pinch of dried thyme or fennel, optional
  • 2 medium eggs
  • 25 ml water
  • 75 g salted potato chips, crushed (I can only use Lays salted)

Simmer the fish and spices in a little water for 10 – 12 minutes, until the fish changes colour and flakes easy.
Drain and flake the fish with a fork.
Boil the potato cubes in water until cooked. Drain, mash and add the flaked fish.
Heat the oil and fry the onion until translucent. Add the fish mixture together with the parsley and seasoning.
Beat one egg and add it to the fish mixture and stir to mix.
Divide the fish mixture into 6 portions and shape into fishcakes.
Put on a shallow plate and refrigerate for 30 minutes.
Preheat the oven to 180°C.
Beat the second egg together with the water.
Roll the fishcakes in the egg and then in the crushed potato chips.
Put on a greased baking tray.
Bake for 30 – 35 minutes until the fishcakes are golden and cooked.

Photo: Diana Faith Du Plessis-Swart
Recipe posted by Diana Faith Du Plessis-Swart

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