Salmon and lemon cakes

Prep: 30 mins
Cook: 15 mins
Salmon and lemon cakes
These fish cakes provide a delicious gluten-free alternative and freeze beautifully.

2 large baking potatoes

2 tbsp olive oil

Grated zest and juice ½ lemon

1 egg yolk

140g smoked salmon, plus extra to serve

1 tbsp chopped parsley

2 tbsp gluten-free flour mixed with 1 tsp coarsely ground pepper

A little vegetable oil, for frying

Wrap the potatoes in cling film then microwave them on high for 10 minutes or until tender.

Leave to cool for 5 minutes then scoop the flesh into a bowl and mash them. Leave to cool.

Season the mashed potatoes 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 minutes.

Dust each cake with the peppered flour, then fry over a low heat in a little vegetable oil for 2-3 minutes on each side.

Drain on kitchen paper and serve garnished with parsley and lemon if desired.

Makes 20

Preparation Time
30 minutes

Cooking Time
15 minutes

Main ingredients
Flour, Eggs, Fish, Vegetables

Recipe Type
Easy, Family Dinners, Healthy, Quick Meals

Special Info
Gluten free

Level of Difficulty

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

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