Salmon and lemon cakes
Prep:
30 mins
Cook:
15 mins
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.
Serves
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
Easy
Freeze ahead: Make to the end of stage 1, then freeze. Defrost for 4 hrs in the fridge before frying.
