Mini Salmon & Lemon Fishcakes Recipe

Name: Mini Salmon & Lemon Fishcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large baking potatoes; 2 tablespoons olive oil; 1/2 lemon, juice and zest of; 1 egg yolk; 5 ounces smoked salmon, trimmings plus extra to serve; 1 tablespoon chopped fresh parsley, plus extra; fresh parsley, for garnish; 2 tablespoons flour or 2 tablespoons gluten-free flour; 1 teaspoon fresh coarse ground black pepper; oil, for frying

Servings: persons

2 large baking potatoes
2 tablespoons olive oil
1/2 lemon, juice and zest of
1 egg yolk
5 ounces smoked salmon, trimmings plus extra to serve
1 tablespoon chopped fresh parsley, plus extra
fresh parsley, for garnish
2 tablespoons flour or 2 tablespoons gluten-free flour
1 teaspoon fresh coarse ground black pepper
oil, for frying

1
Mix pepper with flour and set aside.
2
Microwave potatoes on high for 10 mins until tender. Allow to cool for about 5 minutes. Scoop the potato out of its skin into a bowl, then mash and cool. Season with olive oil, lemon zest and juice to taste, then mix in the egg, salmon trimmings and parsley.
3
Shape into small rounds 1 1/4 inches 1/2 inch deep. Chill for 15 minutes.
4
Dust each cake with the peppered flour, then fry over low heat in a little oil for 2-3 mins on each side. Drain on kitchen paper and serve garnished with extra salmon and parsley.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large baking potatoes, 2 tablespoons olive oil, 1/2 lemon, juice and zest of, 1 egg yolk, and more.

Yes, Mini Salmon & Lemon Fishcakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Salmon & Lemon Fishcakes

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