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Party food

Mini Fishcake Lollipops

Oven-baked tuna and potato fishcakes on sticks, coated in seeded gluten-free breadcrumbs — a firm family favourite.

By Kate Hardie · First published 14 November 2017

Gluten-free
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Mini fishcake lollipops on sticks with lemon wedges

Getting Evie, Ben and Will to eat fish is somewhat of a challenge in our house (though oddly enough on holiday they will eat BBQ’d sardines like they are going out of fashion). I have found that putting things on sticks is more appealing to them and has a much better chance of being eaten. Having made these on several occasions, nobody realised that they were also gluten-free which gets a big thumbs up. I used Genius Gluten-Free Triple Seeded Farmhouse bread to make the bread crumbs.

These versatile fishcake lollipops are a firm family favourite in our household and are great for a birthday party or family get-together. They are nutritious (don’t tell the children that though or they will run for the hills) and are packed with bags of flavour. I bake mine in the oven instead of shallow frying to create an even healthier meal and they are a great way to encourage children to be creative and get involved in the kitchen… if a little messy, but it is worth it! You could also use salmon, cod or haddock depending on your preference.

Watch the step-by-step video

Recipe

Mini Fishcake Lollipops

Gluten-free
Makes
20 mini fishcake lollipops
Cook
20–25 mins (bake)
Oven
200°C / Fan 180°C / 400°F / Gas 6

Ingredients

  • 2 medium Maris Piper potatoes, quartered
  • 200g / 7oz canned tuna in oil, flaked
  • 25g / 1oz butter
  • 25g / 1oz mature Cheddar cheese, grated
  • Sprig dill, finely chopped
  • 2 spring onions, finely sliced
  • 1 medium egg, beaten to bind
  • 3 slices Genius Gluten-Free Triple Seeded Farmhouse bread crumbs
  • ½ lemon, zested
  • Gluten-free flour
  • 1 medium egg, whisked to coat
  • Olive oil

Method

Pre-heat the oven to 200°C / Fan 180°C / 400°F / Gas 6.

  1. Line two baking tray with foil and set to one side.

  2. Place the potatoes in a large pan and bring to the boil. Cook until tender, drain, then add the butter and cheese. Mash until smooth and evenly blended.

  3. Next, add the flaked tuna, dill, spring onions and beaten egg. Gently combine until evenly distributed and shape the mixture into golf ball size.

  4. In a blender, crumble the Genius Gluten-Free bread and pulse the blender until it resembles fine bread crumbs then stir in the lemon zest. Gently toss the mini fishcakes in the gluten-free flour removing the excess flour, then dip in the beaten egg and finally toss them in the gluten-free breadcrumbs until evenly coated.

  5. Lay the mini fishcakes on the lined baking tray and lightly drizzle olive oil over the top. Bake in the oven for 20–25 minutes. Serve with a wedge of lemon or your favourite gluten-free dipping sauce.

Substitutions

  • You could also use salmon, cod or haddock instead of tuna.

Storage

  • Demonstration only: cool completely and keep covered in the fridge. Replace with Kate’s own guidance.

Kate’s tips

  • Putting food on sticks makes it more appealing to fussy eaters.
  • Baking rather than shallow frying keeps them lighter — and lets the children help with coating.

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