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Easy fishcakes. A recipe by #freefromfairy

Easy fishcakes

Make these easy fishcakes today. They are gluten-free, dairy-free, egg-free, nut-free and soya-free

Course Main Course
Cuisine British
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 adults
Calories 327 kcal
Author Vicki Montague - The Free From Fairy


  • 170 g tinned salmon or other tinned fish
  • 3 medium potatoes skin on, sliced
  • 3 spring onions finely chopped
  • 3 slices pepperoni finely chopped
  • 1/2 tsp chilli oil or a sprinkle of chilli powder - optional
  • Squeeze lime juice plus the zest
  • 1 tbsp oil for frying


  1. Place the sliced potatoes into a saucepan of boiling water and cook for approx. 20 minutes until very soft.
  2. Drain the potatoes and mash them with some seasoning. Place to one side.
  3. While the potatoes are cooking place the chopped spring onion and pepperoni into a frying pan over a low heat and cook until the onions are softened (5-10 minutes).
  4. Once the onion mixture is cooked place it into the pan with the mashed potato and add all the other ingredients except the oil for cooking with. Mix well.
  5. Leave to cool before forming into fishcakes - whatever size you like!
  6. Fry in a little oil over a medium heat for 5-10 minutes each side until golden on the outside.
  7. Serve with your choice of vegetables.

Recipe Notes

Nutrition information is approximate.

Nutrition Facts
Easy fishcakes
Amount Per Serving
Calories 327 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 50mg17%
Sodium 125mg5%
Potassium 1786mg51%
Carbohydrates 41g14%
Fiber 8g33%
Sugar 1g1%
Protein 26g52%
Vitamin A 213IU4%
Vitamin C 40mg48%
Calcium 119mg12%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.