Salmon & lemon mini fish cakes

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• 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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• Sharon P

  07 June 2010

  Sharon P commented on this recipe

  I cooked these for my mum for lunch, and we thoroughly enjoyed them. I had a batch of potatoes which were destined for the roasting tin, but accidently got overboiled and so had been waiting in the fridge for a recipe just like this one. I added some spring onions and seasoned with some S & P. As I don't like waste, I used the white from the egg (which had already donated it's yolk to the mix) to dip the potatoe rounds in before covering in the flour - it worked well. I fried the rounds in goose fat left over from Sunday lunch using a deep sided pan so that I could lean the rounds on the sides enabling me to brown and crunch up the sides. Served on a bed of green leaves with a slice of lemon and sour cream stirred through with lots of chopped up dill. Delish.

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• Sarah

  31 October 2010

  Sarah rated and commented on this recipe

  

  Really delicious, especially for children. My two year old loves them. I didn't even have time to let them chill in the fridge and they still turned out well.

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• Lime

  03 September 2011

  Lime commented on this recipe

  These are delicious but OF COURSE they need to be dipped in flour then egg and breadcrumbs! No way would these cook with just flour. Otherwise a great recipe!

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• Pippa

  20 December 2011

  Pippa commented on this recipe

  Try frying in a none stick frying pan using Fry Light spray. Don't make them too chunky then they will be hot in the middle.

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• PatP

  14 May 2012

  PatP commented on this recipe

  Breadcrumbs? I've never seen GF ones, are they readily available?

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• carole arche

  21 October 2012

  carole arche commented on this recipe

  You can make gluten free breadcrumbs with gluten free bread

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• Penelope

  19 January 2013

  Penelope commented on this recipe

  Can you just use plain flour if you don't need them to be gluten free?

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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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