Salmon & lemon mini fish cakes

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Prep:30 mins
Cook:15 mins

Easy

Nutrition per serving

kcal 52
fat 4g
saturates 1g
carbs 3g
sugars 0g
fibre 0g
protein 2g
salt 0.34g

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

Tip

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

Method

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.

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