SALMON & LEMON MINI FISH CAKES

Salmon & lemon mini fish cakes image

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

Provided by Good Food team

Time 45m

Yield Makes 20

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 52 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.34 milligram of sodium