Name: Salmon & lemon mini fish cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 20
Cuisine: Thai
Ingredients: 2 large baking potatoes; 2 tbsp olive oil; grated zest and juice ½ lemon; 1 egg yolk; 140g smoked salmon trimmings, plus extra to serve; 1 tbsp chopped parsley plust extra; 2 tbsp gluten-free flour mixed with 1 tsp coarsely ground pepper; a little oil for frying

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Salmon & lemon mini fish cakes

Salmon & lemon mini fish cakes

Good Food team

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Makes 20

Easy

Prep: 30 mins

Cook: 15 mins

A star rating of 4.2 out of 5.12 ratingsRate

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These fish cakes provide a tasty gluten-free alternative to your festive spread

Freezable

Dairy-free

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

2 large baking potatoes
2 tbsp olive oil
grated zest and juice ½ lemon
1 egg yolk
140g smoked salmon

trimmings, plus extra to serve
1 tbsp chopped parsley

plust extra
2 tbsp gluten-free flour

mixed with 1 tsp coarsely ground pepper
a little oil

for frying

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Nutrition: per fishcake

kcal52
fat4g
saturates1g
carbs3g
sugars0g
fibre0g
protein2g
salt0.34g

low

Method

step 1

Microwave potatoes on high for 10 mins until tender. Leave to cool for 5 mins, scoop the flesh in a bowl, then mash and leave to cool. Season with olive oil, lemon zest and juice to taste, then mix in the egg, salmon and parsley. Shape into small rounds 3cm wide and 1cm deep. Chill for 15 mins.
step 2

Dust each cake with the peppered flour, then fry over a low heat in a little oil for 2-3 mins on each side. Drain on kitchen paper and serve garnished with salmon and parsley.

RECIPE TIPS

FREEZING AHEAD

Make to the end of stage 1, then freeze. Defrost for 4 hrs in the fridge before frying.

Recipe from Good Food magazine, December 2006

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A star rating of 4.2 out of 5.12 ratings

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