Salmon & lemon mini fish cakes

200 kcal or less 30-60 minutes baking potato baking potatoes beginners dairy-free fishcakes gluten free gluten-free flour lemon lemons mains nibbles salmon smoked salmon

N/A

Makes 20

Source

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

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.