- 2 large baking potatoes
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- grated zest and juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 egg yolk
- 140g smoked salmon trimmings, plus extra to serve
- 1 tbsp chopped parsley, plust extra
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tbsp gluten-free flour mixed with 1 tsp coarsely ground pepper
- a little oil, for frying
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.
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.
Freezing aheadMake to the end of stage 1, then freeze. Defrost for 4 hrs in the fridge before frying.