Recipe uploaded by

2 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.
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.

Per fishcake

52 kcalories, protein 2g, carbohydrate 3g, fat 4 g, saturated fat 1g, fibre 0g, salt 0.34 g

Latest comments and suggestions

• Donna B

  02 December 2007

  Donna B rated and commented on this recipe

  

  these were sensational every one liked them even my 3 children which are only 4 years old.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Giorgias

  02 February 2008

  Giorgias commented on this recipe

  Brilliant - more gluten free please.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• L[DOT]WHI$P@

  07 October 2008

  L[DOT]WHI$P@ commented on this recipe

  I'm making this for a Practical in school and it better be good. although ive changed it a bit i suggest that you should coat it with egg, after dusting with flour and sprinkle bread crumbs on it. what you think....?.... well ill comment again after ive done the practical.hehe!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Clarinda

  12 November 2008

  Clarinda rated and commented on this recipe

  

  After my 6 year proclaiming that salmon was his worst thing ever, he then went on to eat 4 of them! Added small chunks of black olive to mix and used coriander instead of parsley. Could maybe do with a little creme fraiche and lemon on the side or a chilli jam. But very good and could make as a canape too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3057/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 20

Preperation and cooking times

Prep 30 mins

Cook 15 mins

Gluten-free, Dairy-free

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

Per fishcake

52 kcalories, protein 2g, carbohydrate 3g, fat 4 g, saturated fat 1g, fibre 0g, salt 0.34 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.