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Gluten Free Zucchini Fish Cakes

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  • Total Time: 45 minutes
  • Yield: 2-4 1x


Gluten Free Zucchini Fish Cakes with chickpea


  • 1 can of chickpeas, drained (could also use cashews or walnuts if you can do beans)
  • 1/8 cup of olive oil for mixing
  • 3 cups (or around 1214 oz) of cooked fish that’s chopped (Haddock, Salmon, or Cod)
  • 12 large zucchini, grated or chopped
  • 1 small onion, diced
  • 2 tsp minced garlic
  • 1 handful of fresh basil, finely chopped
  • 1/2 tsp of sea salt
  • 1 tsp of chili pepper flakes
  • lemon juice (optional)
  • gluten free flour and almond meal coating
  • oil or butter for frying
  • plain or red pepper hummus for topping



  1. Place chickpeas in a blender or food processor and add in your 1/8 cup of your olive oil. Mix or puree until mixture is some what smooth. Then pour into a bowl. chickpeas.
  2. Next, add in your cooked fish, chopped zucchini and veggies, and other spices/herbs. Mix well with hands.
  3. Roll the mixture into small patties and on a dish in the fridge. They will need to stay in there for about 30 minutes. This is because there are no eggs in the mix so patties/cakes need longer to set.
  4. Remove patties from fridge and then coat the outsides with both gluten free flour and a little bit of almond meal. You can use bread crumbs if you don’t have almond meal.
  5. Heat your skillet and add a little oil for frying (about 1 tablespoon)  then fry cakes on both sides till they brown. If they seem moist, then pat them with a paper towel and then fry a little long or bake at 350 for 5-10 minutes more.
  6. Place on bed of salad, add a little bit of lemon juice (if desired) and then top with hummus.
  7. Serves around 2-4
  • Prep Time: 35 min
  • Cook Time: 10 min