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I’ve been craving fish cakes recently. I love fish, I get it delivered on a monthly, or every other month basis, the recent deliver I had was an ice packed box filled with trout, haddock and halibut. The previous box was salmon and cod. Like I say, I. Love. Fish.

My family do not share my love of fish, so I’m always on my Todd with a separate meal to everyone else at dinner times. This means that my meals tend to be Fish en Papillote or fish baked in a paper bag! This type of cooking is simple, keeps in all the nutrients and prevents the rest of the food cooing in the oven being permeated with fishy smells!
This is all very well and good but it’s nice to ring in the changes and recently I’ve wanted to have fish cakes. Trouble is I can’t just reach for the shelf and go for convenience…I can’t have potato! We have a problem. Well, that’s to say we had a problem. I’ve just made the most delicious delicately fragrant fishcakes that are free from gluten, dairy and potato. presenting my Fennel Fish Cakes;
Now in this recipe I’ve used a can of cannellini beans but you’ll get a similar result with other soft ‘milky’ pulses (prob not so good with chickpeas too bitty!)
Oh and if you’re a fan of these Fennel Fish Cakes you’re bound to love these Corned Beef Hash Cakes too, another favourite for the family.
Other mid week gluten free meal ideas



Gluten Free Fennel Fish Cakes Recipe
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Fennel Fish Cakes
Ingredients
- 1 450g tin of cannellini beans drained (keep the water for aquafaba if necessary)
- 1 medium fennel bulb chopped roughly
- 2 mild/hot green chillies
- 1 lime zest and juice
- 2 fillets fresh fish, I used trout in this instance make sure to remove bones with tweezers and skin, chop roughly
- salt & pepper to taste
- 100 g gluten free bread crumbs see notes
Instructions
- Simply add all the fish cake ingredients into a blender and blitz or pulse until it reaches the desired consistency. You may want to add just half the lime juice to begin with to see how loose the mixture is before adding all the juice. If you feel the mixture is too sloppy, fear not, add a teaspoon of gluten free plain flour.
- Divide the mixture into 4 and shape into a fish cake with your hands, try to avoid using flour, you need the fish cake to be sticky for the bread crumbs to hold.
- Place the fish cake in a bowl of the bread crumbs and coat the entire surface.
- To get a lovely golden colour dry fry in a hot frying pan for 5 mins each side and transfer (ideally still in the pan if it’s got a metal handle) to the oven on 200C/180C Fan for 20 mins.
- You can easily pop these into a Tupperware tub and freeze, to reheat allow to defrost for 60 mins before cooking.
Notes
Nutrition
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Love these Rebecca. I’m a big fish lover too…. and we are lucky enough to live 5 minutes walk from a working harbour with a fish market! I would never have thought of using beans as a potato sub…. great idea!
That sounds lovely Kate, when can I move in ;-)
Oooh fennel and fish! We enjoy fennel but I am always wanting new ways to use it, these are a must try! Thank you for sharing with #CookBlogShare x
Thank you Kirsty, I’m always looking to use fennel in recipes…want to bake with it too hmmmmm, let me see!!!
What a great idea! Such a shame you can’t have potato – but I love your ingenious way round the problem…and I really like the idea of adding fennel to fishcakes, that must work so well! Thanks for linking up to #CookBlogShare :-) Eb x
Thank you Eb, I’ve always loved fennel and fish, they’re a match made in heaven xx
These sound absolute heaven and I love the idea of using trout as well. Delicious!
Find you on #RecipeOfTheWeek. Thanks for sharing.
Thank you Vicki, it’s a fish you see rarely used in this way.
This sounds like a great way to prepare a fish cake. I have some salmon in the freezer I think I’ll use – pinned! Thanks for sharing at the What’s for Dinner Party!
Perfect! that’s what I like to hear…none of this popping out and getting ingredients, use what you have. Thank you for your lovely comment Helen and thanks for having me xx
Oh my god! I love this recipe…you are a genius. What a brilliant idea using beans instead of potato. I’m going to give these a go.
Aw Vicki, you really are lovely. A girls gotta have her fish cakes now…potato or no potato! :-D