Gluten and Dairy Free Quinoa Fishcakes

serves / makes 4
25 prep time
25 mins cooking time


I decided to have a go at making fishcakes but replacing the potato with quinoa.

Quinoa is a good source of dietary fibre and phosphorus and is high in magnesium and iron. It is a source of calcium making it useful for people avoiding dairy products. It is also naturally gluten-free and considered easy to digest.


  • 275ml boiling water
  • 175g quinoa
  • 250g smoked haddock
  • 2 eggs
  • 120g gluten free breadcrumbs
  • 1 small onion, finely chopped
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon lemon juice
  • salt and pepper for seasoning
  • polenta for coating the fishcakes


  1. Place the boiling water and quinoa in a medium sized pan and simmer with the lid on for 15 minutes.
  2. Microwave the smoked haddock for 2 minutes and flake into small pieces with a fork
  3. Gently sauce the onion for a couple of minutes until it is soft but not browned
  4. In a large bowl combine the quinoa, haddock, eggs, breadcrumbs, onion, oregano, basil, lemon juice and seasoning
  5. She into individual fishcakes and then coat in polenta
  6. In a large frying pan heat a little olive oil and cook the fishcakes for about 4 minutes on each side

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