Gluten-free salmon, lemon and dill fishcakes

Gluten-free salmon, lemon and dill fishcakes


  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Line a baking tray with foil and set aside.
  2. Place the potatoes in a large pan and bring to the boil. Cook until tender, then add the butter and cheese. Mash until smooth.
  3. Meanwhile, grill the salmon on the lined baking tray for 10-15 minutes, turning once, then set aside. Flake the fish once cooled and remove any bones.
  4. Add the salmon to the mashed potato along with the dill, spring onions, sweetcorn and beaten egg. Gently combine, ensuring the salmon does not flake. Shape into golf ball sized rounds.
  5. Crumble the dry bread and blend it into fine crumbs. Stir in the lemon zest. Gently toss the fishcakes in the gluten-free flour, dip in the beaten egg and finally toss in the gluten-free breadcrumbs until evenly coated.
  6. Lay the mini fishcakes on the lined tray and lightly drizzle over a little more olive oil. Bake for 20-25 minutes.
  7. Serve with a wedge of lemon, homemade chunky chips and gluten-free sweet chilli dipping sauce.

Kate Hardie has created some delicious gluten-free alternatives for bacofoil.

Look out for more fab recipe ideas in every issue of Yours, out every fortnight.



Before cooking, put your fishcakes in the fridge for a couple of minutes. This will help make them a bit firmer and less likely to fall apart whilst cooking.


2 large Maris Piper potatoes, quartered
25g (1oz) butter
50g (2oz) mature Cheddar, grated
450g (1lb) salmon, skinned
Small bunch dill, finely chopped
2 spring onions, finely sliced2 dessert spoons sweetcorn1 medium egg, beaten to bind
3 slices gluten-free dry bread, crumbed
1/2 lemon, zested
1 medium egg, whisked to coat
Olive oil


Time: 1 hour
Serves: 25
Nutrition: Not available