Gluten Free Sweet Potato and Salmon Fish Cakes

Gluten Free Breaded Fish Cakes 4

Gluten Free Breaded Fish Cakes with Green Beans and Ketchup

My son Ted really enjoys fish so it’s one dinner I know he will eat. I have been making fish cakes for a while in various forms but I love these ones. Before giving up sugar and processed food I would always buy breaded fish cakes from our local supermarket. I’m not saying there is anything wrong with buying them from a shop but I can no longer eat the bread. Plus I’m not a fan of gluten free bread either. So I feel I have invented a healthy alternative.

Serves 4

Gluten Free Breaded Fish Cakes £

Gluten Free Breaded Fish Cakes

  • Sharp Knife
  • Peeler
  • Chopping Board
  • Saucepan
  • Colander
  • Potato masher or fork
  • Baking tray
  • Frying pan
  • Spatula
  • Fish slice


  • Salmon x 500g
  • Sweet potato x 600g
  • Leek x 1
  • Carrot x 2
  • Salt and pepper to taste
  • Olive oil for the pans
  • Brown rice flour x 100g
  • Eggs x 2
  • Ground flax seed x 150g


  • Peel and chop the sweet potato and the carrot.
  • Put water into the saucepan and bring to the boil.
  • Add the potato and carrots and boil for about 15 – 20 minutes.
  • Or until they are soft enough to mash.
  • Put the grill on a high heat.
  • Place the salmon in a baking tray and grill until the fish falls apart easily. Or as per the packet instructions.
  • Meanwhile put a frying pan on a medium to high heat.
  • Slice the leeks.
  • Once the pan is hot enough add the sliced leek and peppers.
  • Fry until the leeks become translucent.
  • It should take around 5 minutes.
  • Remove from the heat and set aside.
  • By then, the potatoes should be cooked so remove these from the heat.
  • Drain using the colander and leave to cool.
  • Remove the salmon from the grill and leave to cool.
  • Once all the ingredients have cooled put them all into the large saucepan.
  • Add a little olive oil and mash until the potato is smooth.
  • Then using your hands, evenly shape eight fish cakes and put them onto the plate.
  • Put into the fridge for 30 minutes.
  • After 30 minutes remove from the fridge.
  • In separate bowls, add the brown rice flour, eggs and ground flax seed.
  • Roll a cake in the flour, then in the egg and then roll in the flax seed.
  • Repeat the process for the other fish cakes.
  • Put the frying pan back onto the hob and put on a medium to high heat.
  • Then fry the fish cakes in batches of two or four depending on the size of your fish cakes.
  • Serve and enjoy.
Gluten Free Breaded Fish Cakes 5

Gluten Free Breaded Fish Cakes

Gluten Free Sweet Potato and Salmon Fish Cakes are a brilliant alternative to the supermarket ones. These fish cakes are simple and really easy to prepare. They can be made at the weekend and frozen for a quick evening meal during the week. Ted is a massive fan of my homemade fish cakes and I’m sure your families will be too. However you decide to eat these fish cakes, as always, enjoy.