Quick and easy gluten and dairy free cod fishcakes
Hey guys today’s recipe is quick and easy gluten and dairy free cod fishcakes, With just three main ingredients (cod, potato and yogurt) and minimal prep These make a great dinner or lunch when you don’t have much time but still want something tasty and filling.
The recipe for these quick and easy gluten and dairy free cod fishcakes came about when i was watching a TV programme all about how frozen fish fingers are made. This got me craving fish fingers which i bought the next day in asda.
As with all free from food products they aren’t as cheap as there regular counterparts so i decided i would make my own. I made them into fish cakes instead as it was quicker to shape them like that. These turned out much cheaper and healthier to make myself and this way you cam play around with the seasoning to create lots of different flavour combinations.
This recipe makes around 7 fishcakes which i eat in two servings. I usually pair them with salad and veggies to keep things as simple and quick as possible. Each fish cake has 0.6f 5.5c 8.2p
Gluten and dairy free cod fishcakes
These cod fishcakes are quick and easy to prepare with only three main ingredients. There is minimal prep and only takes 35 minutes to bake in the oven for an even healthier fish cake. They are gluten and dairy free as well as low fodmap. Mostly importantly they taste delicious too.
- 300 gram cod frozen or fresh
- 220 gram white potato
- 50 gram non dairy plain yogurt alpro plain
- 2 tbsp lemon juice
- 1/2 tbsp smoked paprika
- 1/4 tsp fenugreek
- 1/2 tsp asafoetida powder
- 1/2 tbsp mixed herbs
- salt and pepper to taste
Preheat oven to 180c or 350f
Bring a small pot of water to the boil.
Peel and chop potatoes. Add to boiling water. Cook till soft about 15mins
In the meantime, cook fish in a large frying pan with 2 tbsp of lemon juice.
Cook fish until piping hot in the centre about 10 minutes
Drain the potatoes and mash them, season with salt and pepper.
Flake the fish with a fork and add to the mashed potatoes.
Add in the yogurt and the remaining seasoning. Give it a good mix to combine everything together.
Line a baking tray with grease proof paper or use a silicone mat.
Measure out fish cakes. I use a 1/4 cup measuring cup for this as it gives them a good round shape.
Place fish cakes on the lined baking tray with a small gap between them to ensure an even bake.
I made 7 fish cakes. You can make them bigger or smaller if you like.
Bake them at 180c for 25 minutes
Take them out and flip them over. Return them to the oven for a further 10 minutes to crisp up the other side.
Once done remove from the oven and either serve them immediately or transfer to a wire rack to cool.
Once completely cooled. Store them in an air tight container. Reheat in the microwave or oven when your ready to eat them.
I store them in the fridge for up to 3 days.
The macros for one fishcake is 0.6f 5.5c 8.2p
I usually eat three or four at a time with a salad. Enjoy x
Hope you enjoyed this recipe if you recreate it tag me on instagram @emmalouisecee i love to see them all. Check out my insta stories too for more what i eat in a day style pictures and behind the scenes of recipe testing. Have a great day x