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Fish Cakes

Pair our tasty fish cakes with your favourite vegetable salad for a refreshingly light meal for any time of year!


  • 10 oz (280 g) mild white fish, cooked
  • 1/2 stalk celery, minced
  • 3 green onions, finely sliced
  • 1 medium russet potato, baked & cooled
  • 1/2 cup (125 mL) white bean purée (see tips)
  • 1/4 cup (60 mL) barbeque sauce, plus extra as desired
  • 3 Tbsp (45 mL) chickpea flour
  • 1 garlic clove, minced
  • 1/8 tsp (0.5 mL) marjoram
  • 1/8 tsp (0.5 mL) parsley
  • 1/8 tsp (0.5 mL) paprika


In a medium sized bowl, gently flake fish into small chunks then gently mix in the celery and green onion.

Remove skin from potato and grate potato into fish mixture.

In a separate bowl, combine bean purée, barbecue sauce, chickpea flour, garlic and spices. Add to fish/potato mixture and gently mix until fully combined being careful to keep the fish from falling apart.

Divide the fish into 6 equal amounts and press into patties. Chill patties for 30 minutes to 1 hour.

Preheat oven to 350°F (180°C).

Lightly grease a non-stick frying pan and heat until shimmering. Fry fish cakes until golden brown on each side flipping carefully only once.

Lightly spray a broiler pan and place fish cakes on broiler pan. Brush tops of fish cakes with additional barbecue sauce and cook in preheated oven for an additional 10 minutes.


  • To ensure this recipe is gluten free, use a gluten free barbeque sauce.
  • You can use regular flour if you don’t have chickpea flour, in the same amount.
  • If you don’t have marjoram on hand, oregano, savory or thyme are great substitutes!
  • White bean purée can be made from white kidney, cannellini, Great Northern or navy beans.

How to Purée Pulses

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