Paleo Fish Cakes Recipe- Egg Free, Gluten Free, Grain Free

I recently got my hands on a large amount of free fish (in the form of fish heads and fish bones that I cooked and then separated the meat from the bones), and have been looking for different ways to use it. My dad used to make tuna croquettes when I was a kid, and I really enjoyed them, and I thought to make similar with my fish. 
This recipe for fish cakes is flavorful enough that it doesn’t even need any dipping sauce or topping, but feel free to use whatever types of toppings you enjoy on fish croquettes, from tahini dressing as I used to aioli to Russian dressing to tartar sauce. They also would work well as burgers in a bun with fixings.
This fish cake recipe can with with any cooked flaked deboned or boneless fish, or even canned fish, such as tuna or salmon. 
Mine are completely paleo and egg free, and manage to hold together nicely even without using any flour. If you don’t eat a paleo diet, feel free to replace both the chestnuts and almond flour with either gluten free flour or gluten flour of choice, adding enough so that it has a decent texture that holds together into patty form.
As these don’t have flour or egg, these are softer fish cakes and need to be handled gently.

I used fennel and carrots in my fish cakes, but feel free to replace them with whatever other vegetables are cheap where you live.

Paleo Fish Cakes Recipe- Egg Free, Gluten Free, Flour Free

Ingredients:
1 large carrot
1 medium fennel bulb
1 medium onion
2 cups deboned cooked fish or canned fish of choice
1 cup roasted peeled chestnuts
1 teaspoon garlic powder
2 teaspoons salt
1 teaspoon nutritional yeast
1/2 cup ground flax seeds
1/3 cup almond flour
1/2 teaspoon black pepper (optional)
Oil for frying

Instructions:
1. Process your carrots and fennel in a food processor until relatively fine, and pieces are roughly the size of breadcrumbs. Set aside.

2. Process your onion, fish, and chestnuts in a food processor until you have a paste.

3. Mix the fish mixture with the chopped vegetables and the rest of the ingredients.

4. Form into patties and fry or bake in the oven on a greased baking tray, flipping when one side is done, until perfectly cooked.

5. Serve hot or cold.

Enjoy!

Ever make fish cakes? What do you put in yours? How do you like to serve it? Does this look like a recipe you’d try?

0 Responses

  1. Hi…I've made fishcakes too when I had fish bones and heads to use for them.My ingredients are just crushed saltines,finely chopped onion,some mayo,salt,pepper, and dashes of hot sauce to taste,plus an egg to hold together.
    Side dishes we like are cheese grits and stewed tomatoes thickened a little.

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