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Salmon & lemon mini fish cakes

Salmon & lemon mini fish cakes

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A star rating of 4.5 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 20

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

  • Freezable
  • Dairy-free
  • Gluten-free
Nutrition: per fishcake
HighlightNutrientUnit
kcal52
fat4g
saturates1g
carbs3g
sugars0g
fibre0g
protein2g
low insalt0.34g
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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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
FREEZING AHEAD

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

Recipe from Good Food magazine, December 2006

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A star rating of 4.5 out of 5.11 ratings
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