Gluten-Free Halibut Cakes

These bite-sized halibut cakes are a great way to stretch a little seafood into enough appetizers to feed a crowd for holiday parties or general entertaining. Unlike many types of fish, wild Alaskan halibut has a firm, flaky texture that allows it to hold its shape when cooked. Plus, it has a delicate flavor that works seamlessly in recipes like these dairy-free, gluten-free halibut cakes.

This recipe with photo for halibut cakes was shared with us by Wild Alaska Seafood.

Special Diet Notes: Halibut Cakes

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, and soy-free.

Wild Alaska Seafood

Gluten-Free Halibut Cakes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 16 appetizer cakes

Calories:

Ingredients Method Notes

Ingredients

  

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• 2 pounds russet potatoes peeled and cut into large chunks (see note below)
• 2 tablespoons dairy-free buttery spread
• 6 green onions trimmed and finely chopped (about 3/4 cup)
• 1 pound skinless Alaska Halibut cut into large pieces
• 1 large egg beaten
• Salt and freshly ground black pepper to taste
• ¾ cup 3 ounces instant polenta, divided
• Oil as needed for frying

Method

 

1. Cook the potatoes in lightly salted boiling water until tender. Drain and transfer to large bowl.
2. Mash the potatoes, and let them cool slightly.
3. While the potatoes are cooling, melt the margarine in a medium pan over medium heat. Add the green onions and cook for 3 to 4 minutes, or until softened.
4. Remove the onions, add the halibut and cook until opaque throughout, breaking fish into chunks while cooking.
5. Add the green onions and halibut, along with any remaining margarine from pan, to the potatoes. Mix well. Add the beaten egg and 2 tablespoons of the polenta. Season with salt and pepper, to taste.
6. Form the mixture into 16 cakes (2-1/2 inches wide) using 1/4 cup portion to form each cake.
7. Sprinkle the remaining polenta onto a large plate, and lightly coat the fish cakes in the polenta.
8. Heat a thin layer of vegetable oil in a large pan over medium heat. Add the fish cakes in batches, cooking about 3 to 4 minutes per side, until browned and cooked through.

Notes

3 cups of cooked firm instant mashed potatoes can be substituted for russet potatoes.

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