Mini Salmon & Lemon Fishcakes

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Total Time
30 mins
15 mins

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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  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.