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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.

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• Giorgias

  02 February 2008

  Giorgias commented on this recipe

  Brilliant - more gluten free please.

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• 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!!!

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• 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.

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• recipes

  03 July 2009

  recipes commented on this recipe

  These did not freeze well when using the above instructions. They just became mush when defrosted. However, I have tried frying them, freezing and then warming through in the oven and this works better.

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• debra summersgill

  15 September 2009

  debra summersgill commented on this recipe

  i added chopped spring onions, and im hoping they taste as delicious as they smell....

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• Schnorbitz

  09 October 2009

  Schnorbitz commented on this recipe

  Going to do these as a starter for a dinner party on Sat. Using fresh salmon trimmed and lightly cooked. Will serve them with finely shredded lettuce drizzled with sweet chille sauce and lemon wedge on the side. Will keep u posted.

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• loopylady

  25 October 2009

  loopylady rated and commented on this recipe

  

  I made these for a dinner party and everyone loved them. I added spring onions instead of parsley and served them with a dollop of creme fraiche and a spoonful a salsa made with red onion, tomato and sweet chilli sauce. I did find them a little difficult to fry as they tended to break up a bit in the frying pan. I had to cook them quite quickly to seal the outsides, and they could have been a bit hotter in the middle. Next time I may either roll them in breadcrumbs (as suggested earlier) or fry them quickly to seal and then put in the oven for five or 10 minutes to make sure they are hot through.

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• katiep

  13 November 2009

  katiep rated and commented on this recipe

  

  I made these the day before, they cooked very well , i replaced the salmon with lightly cooked cod . I think the trick is to leave in the fridge over night to set .

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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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Difficulty and servings

Makes 20

Preparation 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

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