Salmon & lemon mini fish cakes

Salmon & lemon mini fish cakes

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(10 ratings)

Prep: 30 mins Cook: 15 mins


Makes 20
These fish cakes provide a tasty gluten-free alternative to your festive spread

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Gluten-free

Nutrition: per fishcake

  • kcal52
  • fat4g
  • saturates1g
  • carbs3g
  • sugars0g
  • fibre0g
  • protein2g
  • salt0.34g
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  • 2 large baking potatoes
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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


  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.

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Comments, questions and tips

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19th Jan, 2013
Can you just use plain flour if you don't need them to be gluten free?
21st Oct, 2012
You can make gluten free breadcrumbs with gluten free bread
14th May, 2012
Breadcrumbs? I've never seen GF ones, are they readily available?
20th Dec, 2011
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.
3rd Sep, 2011
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!
31st Oct, 2010
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.
7th Jun, 2010
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.
13th Nov, 2009
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 .
25th Oct, 2009
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.
9th Oct, 2009
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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