Salmon & lemon mini fish cakes

Salmon & lemon mini fish cakes

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

Difficulty and servings

Easy

Makes 20

Preperation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 15 mins

Freezable

Gluten-free, Dairy-free

Method

  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.
Try

Freezing ahead

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

Per fishcake

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

Recipe from Good Food magazine, December 2006.

Latest comments and suggestions

  • 02 December 2007

    Donna B rated and commented on this recipe

    5 stars

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

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  • 02 February 2008

    Giorgias commented on this recipe

    Brilliant - more gluten free please.

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  • 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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  • 12 November 2008

    Clarinda rated and commented on this recipe

    4 stars

    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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Difficulty and servings

Easy

Makes 20

Preperation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 15 mins

Freezable

Gluten-free, Dairy-free

These nibbles are gluten and 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
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Per fishcake

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

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