Not everyone knows that fish cakes date back to ancient Chinese folktales thousands of years ago. Now they are well known worldwide and enjoyed in many regional variations. What we love about them is that they have a crisp and crumb texture and a soft heart.
In this recipe, we propose a healthy variation, where we bake the fish cakes in the oven instead of frying them. Moreover, we used a gluten-free and egg-free coating, so that those with food allergies can also enjoy these oven-baked fish cakes.
The coating consists of a mix of nuts and seeds, potato starch, and cornflour. As an egg replacement, we used flaxseeds mixed with water. If you don't have gluten or egg intolerance, feel free to replace these ingredients with eggs and breadcrumbs.
The result is pretty satisfying, as these gluten-free fish cakes are loaded with proteins, and have very little saturated fats. Imagine that a single patty will have around 35% of your RDI for proteins!
Ready in only 45 minutes, these fish cakes make a great main for your family when paired with oven-baked potatoes. They are also the ideal party snack, tasty both hot and cold, and suitable for people on a diet or folks with most food allergies.