Haddock fish cake with fluffy potato and mushroom filling.

Gluten free haddock fish cake recipe - Free From Fusion

A family favourite, these fish cakes are an easy win to please everyone round the table. Beginning the preparation with fresh haddock, wrapped in a tin foil parcel and soaked in butter, 15 minutes in the oven leaves the fish deliciously flaky.

Gluten free fish cake recipe - Free From Fusion

Next whip up a pot of creamy, fluffy mashed potato before combining with some lightly sauteed mushrooms, garlic and spring onions and few tablespoons of oregano and thyme. A single egg added to the mix makes the fish cakes stick together. Why not pop in a bit of cheese here if you fancy it.

Wheat free haddock fish cake recipe - Free From Fusion

The fun part comes when it’s time to get stuck in and make the patties with your hands. The mixture might be a bit sticky so a sprinkling of gluten free flour will help stop the cakes sticking to your hands too much. Ensure you leave your fish cakes to chill in the fridge for at least half an hour so they don’t fall apart as soon as you drop them into the frying pan.

Gluten free haddock and mushroom fish cake recipe - Free From Fusion

Just 5 minutes each side in a hot pan and these are ready to be served up alongside a side salad, not forgetting a wedge or two of lemon. Once you cut through the crispy outside layer, the soft fish and potato filling melts in the mouth. These would also go really well along side a side portion of rice or some petit pois.

Wheat free fish cake recipe - Free From Fusion

You can really mix up this recipe to suit you by using a different fish such as salmon, sweet potato or a few different herbs. This meal is super adaptable to whatever you have hanging around in the cupboards.

Gluten free haddock fish cake

Haddock fish cake with fluffy potato and mushroom filling.

Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
Gluten free haddock fish cake recipe
  • 200g haddock
  • 30g dairy free butter
  • 300g potatoes
  • 2 garlic cloves
  • 100g closed cup mushrooms
  • 4 spring onions
  • 1 tablespoon oregano
  • 2 teaspoons thyme
  • 1 tablespoon gluten free plain flour
  • 1 lemon
  • 1 egg
  • Salt and pepper to season
  • 2 tablespoons olive oil
  1. Preheat the oven to 200C/390F.
  2. Place the haddock on a large sheet of foil on a baking tray. Add 10g of butter and wrap the foil together to create a parcel. Put the fish in the oven for 20 minutes.
  3. Peel the potatoes, quarter and add to a medium pan of boiling salted water. Boil for 12-15 minutes until the potatoes are soft.
  4. Finely dice the garlic and quarter the mushrooms.
  5. In a large frying pan on medium-high heat, add 10g of butter. Once this has melted add the garlic for 1 minute before adding the mushrooms and sauteing for 5 minutes.
  6. Peel and slice the spring onions and add to the frying pan once the mushrooms are cooked for a further minute.
  7. Remove for the heat, finely dice the mushrooms and then add to a large bowl.
  8. Once the potatoes are cooked, drain and put back in the pan. Add 10g of butter and mash. Transfer the mash potato to the large bowl with the mushrooms and mix together.
  9. Add the herbs and mix together. Next use your fingers or a fork to flake the haddock into the bowl, add the flour and mix with a spoon.
  10. Add the zest of a lemon and an egg and mix together until completely combined. Season with salt and pepper.
  11. Use a tablespoon of mixture to make round patties with your hands, if the mixture is too sticky add a bit of flour to the patty. Place the patties on a plate dusted in more flour. The mixture should make 6 fish cakes. Pop in the fridge for a minimum of half an hour.
  12. Once chilled, put a large frying pan on a medium heat and add the olive oil. Add the fish cakes and cook for 5 minutes either side. Serve up with a side salad and enjoy.