Salmon & Lemon Mini Fish Cakes

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

• Cooking Time Prep 30 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 20

Nutrition per serving

• Kcalories

  52

• Protein

  2g

• Carbs

  3g

• Fat

  4g

• Saturates

  1g

• Fibre

  0g

• Sugar

  0g

• 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

Directions

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.

Categories: All Christmas, Healthy, Special Diets