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    You are in: Home / Recipes / Mini Salmon & Lemon Fishcakes Recipe
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    Mini Salmon & Lemon Fishcakes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    What's Cooking?'s Note:

    This is a recipe from BBC Good Food, adapted for US measurements. I haven't made it, but the picture on the BBC site makes them look just gorgeous. A lovely hors d'oeuvres suitable for a party. Dairy and gluten free (though you can use regular flour if you're not gluten free!)

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    Units: US | Metric


    1. 1
      Mix pepper with flour and set aside.
    2. 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. 3
      Shape into small rounds 1 1/4 inches 1/2 inch deep. Chill for 15 minutes.
    4. 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.

    Ratings & Reviews:

    • on October 02, 2007


      Very good! They were a hit with my husband and ds!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2007


      These mini fishcakes were divine! I made them just as is to the recipe and they were wonderful. We had them for lunch with a salad on the side. These would be a great appetizer for a dinner or cocktail party.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mini Salmon & Lemon Fishcakes

    Serving Size: 1 (548 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 52.9
    Calories from Fat 22
    Total Fat 2.5 g
    Saturated Fat 0.4 g
    Cholesterol 14.8 mg
    Sodium 80.1 mg
    Total Carbohydrate 5.0 g
    Dietary Fiber 0.4 g
    Sugars 0.2 g
    Protein 2.5 g

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