Salmon Fish Cakes with Lemon

These make a tasty supper dish or for a party, make smaller bite- sized versions.

Makes 10 medium fish cakes or 20 mini fish cakes
2 large baking potatoes
2 tbsp olive oil
grated zest and juice lemon
1 egg yolk
140g smoked salmon trimmings, plus extra to serve
1 tbsp chopped parsley, plus extra
2 tbsp gluten-free flour mixed with 1 tsp coarsely ground pepper
a little oil, for frying

Gluten-free, Dairy-free

Preparation and cooking times
Prep. 30 mins. Cook 15 mins

Bake potatoes until soft and then allow to cool for five minutes. Scoop out the flesh into a mixing bowl, mash until smooth and then leave to cool completely.

When cool, add olive oil, lemon zest and juice (to taste) then add the egg, salmon and parley.

Mix well and divide into 10 for large cakes or 20 for mini ones. Chill for 15 minutes.

Roll each cake in peppered flour and fry slowly for 2-3 minutes per side.

When golden brown, drain on kitchen paper and serve.

You can make theses in advance and freeze before frying. When ready to use them, defrost for 4 hours before cooking.

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