Gluten Free Paleo Fish Cake Recipe

This gluten free paleo fish cake recipe is an easy to make recipe that is great for an easy family supper. Our recipe makes approximately 20 cakes so you can easily save any left overs for a hearty breakfast or you could pop a couple in to your lunch box.


Our recipe is for lightly curried fish patties, but you could just omit the curry if you don't like the flavour.

gluten-free-paleo-fish-cake-recipe

The use of salmon adds a good amount of omega 3 to your diet, find out more about omega 3s and how they contribute to a healthy diet here.

Gluten Free Paleo Fish Cake Recipe - from our easy family recipes collection

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serving suggestion

Everyone knows that fish is good for them! We used 3 different types of fish in this fish cake recipe and looking at the nutritional data for them all these little cakes really pack a healthy fishy punch. Fish is high in protein and contains lots of essential vitamins, minerals and amino acids.

Pollock also provides a good dose of Vitamin A and calcium along with a small amount of iron.

Salmon is especially high in the amino acids lysine and threonine, along with delivering a whacking great 400% of the RDA for Vitamin D in a 3 oz serving! It also provides selenium, phosphorous, potassium, magnesium, copper and manganese as well as vitamins B-12, A and E. You are just not going to go wrong with eating salmon!

Smoked Haddock provides a good source of Vitamins D and B-12 along with lots of omega 3s.

Gluten Free Paleo Fish Cake Recipe - Ingredients (makes approx 20)

  • 1 red onion - chopped
  • 3 sweet potatoes peeled and cubed
  • 6 small frozen pollock fillets
  • 2 frozen salmon fillets
  • 1 frozen smoked haddock fillet
  • 1 egg
  • 1 tbsp parsley
  • 1 tsp dill
  • 1/2 tsp smoked paprika
  • 2 tsp turmeric
  • 1 tsp mild curry powder
  • 1/2 tsp garlic granules

Gluten Free Paleo Fish Cake Recipe - Instructions

  1. Preheat the oven according to the manufacturers instructions for the fish.
  2. Cook the fish according to the instructions on the packet. 
  3. Leave the oven on after the fish is cooked ready to bake the fish cakes.
  4. Boil the sweet potatoes until soft, drain, mash and set aside.
  5. Once the fish has cooled a little, break it into flakes, checking for any bones that might remain.
  6. Place the onion, mashed sweet potato and fish into a large bowl and mix, mashing further if you prefer a less chunky consistency to your fish cakes.
  7. Add the herbs, spices and egg and mix thoroughly.
  8. Grease a muffin tin well, or alternatively you might want to use paper baking cases if you are worried that the fish cakes will stick (our first batch did a little, so we did the second batch in paper cases which worked really well)
  9. Spoon in the fish cake mixture and press down firmly - we filled our muffin cases to the top, you might want to make yours smaller which will obviously make more cakes.
  10. Bake for 25 minutes, serve with a large salad and a tasty dipping source, along with some crunchy green vegetables.

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