Cheesy ‘No Cheese’ Trout and Parsley Fishcakes

Cheesy ‘No Cheese’ Trout and Parsley Fishcakes

My son Ted is six and is a very fussy eater but there are certain foods I can guarantee you he will eat. So Ted is a lover of cheese, bread, doughnuts, sweets, pickle, sea salt and cider vinegar crisps and strangely fish. Which I have to say I’m really pleased about.

Therefore I make sure we eat fish twice a week. It means I’m always trying new recipes to feed his hungry appetite. Ted seems to really enjoy eating fishcakes. I think mash potato is another of his favourite foods and if it has fish in it he likes it even more. Plus they taste cheesy even though there is no cheese in them. Shh, don’t tell Ted!!!

Do your children love fishcakes as much as my little one? If so, what’s their favourite fish dish? Let me know in the comments below and please don’t forget to like and follow me.

Cheesy ‘No Cheese’ Trout and Parsley Fishcakes


  • Vegetable peeler
  • Sharp knife
  • Chopping board
  • Large pan
  • Fork
  • Colander
  • Potato masher
  • Teaspoon
  • Tablespoon
  • Bowl
  • Baking tray
  • Plastic brush
  • Fish slice


  • Trout x 500g
  • Spring onions x 6 – 8
  • Potatoes x 600g
  • Cashew Nut Cream Cheese x 50g
  • Parsley x 1 small handful
  • Flax Seed x 150g
  • Salt and pepper to taste


  • Start by peeling the potatoes and cutting them into 1 inch chunks/pieces.
  • Slice the spring onions and set these aside.
  • Put the large pan on a high heat and add water.
  • Put the colander over the boiling water and place the trout skin side up.
  • Steam the trout until the flesh becomes very easy to pull apart.
  • Next add the potatoes to the boiling water.
  • Bring the water to the boil again and then turn the heat down to simmer.
  • Cook everything for a further 10 minutes.
  • After 10 minutes put a fork into the potatoes and if they fall off easily they are cooked.
  • If not, cook for another five minutes and check again.
  • Once cooked, remove from the heat.
  • Pour the potatoes through the colander and set aside.
  • Meanwhile, put the frying pan on a high heat and add oil.
  • Spread the oil across the base of the pan with a plastic brush.
  • When the pan is hot add the spring onions and fry for about 5 minutes.
  • Once they become transparent/see through and start to soften remove the pan from the heat.
  • Put the potatoes back into the large pan and add the spring onions.
  • Next add the cashew nut cream.
  • Chop the parsley and put in with the other ingredients.
  • Plus the salt and pepper to taste.
  • Mash all the ingredients together with the masher.
  • Preheat the oven to 180°C or gas mark 4.
  • Prepare the bowl of flax seed.
  • Take the fishcakes from the fridge and start to prepare the coating.
  • Dip the first fishcake into the flax seed until it is completely coated.
  • Repeat this process for all the fishcakes.
  • Now shape the potato into 8 fishcakes and put in the fridge for about 30 minutes.
  • Put the fishcakes into the baking tray and then put the tray into the oven for about 25 – 30 minutes or until golden brown.
  • Then serve and enjoy.
Cheesy ‘No Cheese’ Trout and Parsley Fishcakes

Cheesy ‘No Cheese’ Trout and Parsley Fishcakes were a deliciously creamy and smooth dinner. They were very easy to make but they were time consuming. However you could make these in advance of a meal and freeze them. Ted really liked this dish and his plate was clean by the end of the meal. However you decide to eat this dinner, as always, please enjoy. Thank you xxx