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Gluten-Free Fish Cakes Recipe

By: Gillian on March 28, 2012

This is a nice and easy gluten-free recipe for using leftover cooked salmon, cod or other fish. I suggest serving these with cooked peas and a tangy gluten-free sauce, e.g. tartar or aioli, as sides.

Fish Cakes:
2 cups cooked salmon or other fish
2 cups creamy, mashed potato
2 Tbs fresh parsley, chopped
1 Tbs capers
1 small dill pickle, diced
1 hard-boiled egg, peeled and diced
1 Tbs lemon juice
1/8 tsp cayenne pepper (gluten-free)
Salt & pepper for seasoning to taste

Coating:
1 egg, whisked
2-3 cups Rice Chex cereal (gluten-free), crushed to form crumbs
Vegetable oil

Lemon wedges for garnish

Gluten-Free Fish Cakes RecipeIn a large bowl, mix together all the ingredients for the fish cakes. Place the bowl in the refrigerator for 1-2 hours to chill the mixture. Divide the mixture into twelve portions and form into round cakes about 1-inch thick. Apply the beaten egg to all sides of the patties and coat with cereal crumbs. Add the vegetable oil to a frying pan (an oil depth of about 1/4-inch) and place over medium heat. When the oil is hot, brown the cakes on both sides. Drain on paper towels. Serve immediately, garnished with lemon wedges.

4 servings

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