These gluten free cheese stuffed fish cakes with aged cheddar sauce will quickly become your go-to healthy appetizer or dinner.
Hello lovelies! If you have been following my Instagram feed, you’ll have noticed that I was recently away in beautiful New Brunswick, followed by a weekend trip in Newfoundland. My American readers may not know where those places are, but I urge you all to look them up. They are stunning. I saw ice bergs and puffins and LOTS of beautiful sunsets! Scenery aside, Canada’s East Coast is famous for their amazing seafood and local fish, so let’s just say I ate a LOT of fish cakes (and lobster rolls, fish and chips, oysters, and everything else in between).
When I got home, I had a massive hankering for tasty fish cakes, but was determined to simplify and streamline the recipe. Sure, I could do as my mom always did and open up a can of salmon and mix it with some crushed Ritz crackers, but I wanted to recreate some of the more fancy pants cheese stuffed fish cakes I ate on the East Coast.
How to Make Gluten Free Cheese Stuffed Fish Cakes with Aged Cheddar Sauce
I love a good smoked fish (I guess that’s the Jewish girl in me), but I definitely don’t have time (or the equipment!) for smoking anything myself. To save myself the hassle, I started this recipe with the MASSIVE flavour from a couple filets of The Saucy Fish Co’s Smoked Haddock with Aged Cheddar and Chive Sauce. I recently ran into The Saucy Fish Co products in the frozen aisle (and wrote about them here) and loved that they are an easy, convenient way to get my fish fix. They have both ready to eat options (like my favourite Sticky Maple and Smoked Salmon) plus a ready to cook line like this Smoked Haddock that come prepared with tasty marinades and sauces.
To prepare your gluten free cheese stuffed fish cakes, I start by cooking off my smoked haddock in their easy, mess-free baking bags until flaky and tender. Honestly, it was hard not to just eat it like this, but I had a blog post to write!
I mix up the fish with some leftover mashed potatoes (sweet potatoes work well here too), an egg, chives, parsley, and my gluten free panko breadcrumb hack, Chex cereal! You’ve seen me use this little trick for making crispy avocado fries (which would go super well with these fish cakes) but this is next level goodness. Then, to highlight the cheesy flavour in the fish, I stuffed my fish cakes with a tiny little ball of melty gooey cheese. I’m not one for surprises, but a cheese surprise? Oh, yes, please.
After getting a quick coating in more of my gluten free panko, these gluten free cheese stuffed fish cakes get baked until golden brown and crispy. I also love that The Saucy Fish Co. products come with a pre-made sauce, so you don’t have to even worry about a garnish or dip.
These Gluten Free Cheese Stuffed Fish Cakes with Aged Cheddar Sauce are PERFECT appetizers for entertaining or amazing family-friendly dinners that your kids will love.
If you want to grab some fish from The Saucy Fish Co, you can check out their website and find them at major grocers like Loblaws, Dominion, Independent, Superstore, Fortinos, Valu-mart, Provigo, and Zehrs. You can also check them out on social( Facebook, Twitter, Instagram)!
Now, I want to know:
Have you been to the East Coast of Canada or America for AMAZING seafood?
Have you tried these Gluten Free Cheese Stuffed Fish Cakes with Aged Cheddar Sauce?
What’s your family’s favourite fish recipe?
Leave me a comment with your thoughts!
Disclaimer: This post was developed in sponsored partnership with The Saucy Fish Co., however, as always, all opinions are genuine.
- 2 packages The Saucy Fish Co. Smoked Haddock with Aged Cheddar and Chive Sauce frozen
- 1 ½ cups cooked mashed potatoes
- 1 egg beaten
- 1/4 cup minced chives plus more for garnish
- 2 tbsp fresh minced parsley
- ¼ cup pulverized Chex cereal (or another rice cereal)
- 1/3 cup aged cheddar cheese finely grated
- 2 eggs beaten
- 3 cups pulverized Chex cereal (or another rice cereal)
Preheat oven to 350 F and cook The Saucy Fish Co. Smoked Haddock filets according to package directions (I always use the convenient baggy). Cool, then flake into a large mixing bowl.
Add in the potatoes, egg, chives, parsley and cereal.
Mix into 16 balls, then using your finger, make a hole in the centre and add about a teaspoon of cheese. Form the patty around the cheese and press into a thin puck. Transfer to a baking sheet lined with a nonstick silpat or parchment paper and continue with the remaining balls. Refrigerate for 30 minutes to an hour.
Preheat oven to 400 F. Dip the fish cakes into the egg then coat generously in the cereal. Bake for about 10 minutes, flip then bake for another 10 minutes or until hot and golden brown.
Heat the Aged Cheddar and Chive Sauce according to package directions, then add a dollop to each fish cake. Finish with minced chives, and enjoy.