Fishcakes
Updated Feb 15, 2021, Published Nov 01, 2016
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Everyone needs a few bites before the holiday feast begins. With wholesome ingredients and fresh herbs, this simple recipe for an appetizers will truly shine.
Gluten Free Fishcakes
Ingredients
- 1 7-ounce salmon fillet, skin and bones removed
- 1 7-ounce cod fillet, skin and bones removed
- 6 tablespoons ground red lentils, divided
- 2 tablespoons extra-virgin olive oil, plus more for frying
- Juice and zest of ½ medium lemon
- Kosher or fine sea salt, to taste
- Freshly ground black pepper, to taste
- 1 small handful fresh flat-leaf parsley leaves, finely chopped, plus more for serving
- 1 small handful fresh coriander leaves, finely chopped
- 3 tablespoons polenta
- 1 large egg, lightly beaten
- Mayonnaise, for serving
- Lemon wedges, for serving
Instructions
- Place the salmon and cod fillets, 2 tablespoons ground red lentils, the olive oil, lemon juice and zest, salt, and pepper into a food processor. Pulse until completely smooth. Add the chopped parsley and coriander leaves and stir well with a spoon. Using your hands, shape the mixture into 10 patties, about ¼-inch thick.
- In a bowl, combine the remaining 4 tablespoons ground red lentils with the polenta.
- Dip each patty first into the beaten egg, letting any excess drip off, then cover them in the lentil/polenta crumbs.
- Heat a large frying pan on medium heat and add about 3-4 tablespoons of olive oil. When the oil is hot, add the patties and cook for about 4 minutes per side, until crisp and golden.
- Serve hot with extra parsley sprinkled over top, a side of mayonnaise, and lemon wedges for squeezing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.