Mini Salmon & Lemon Fishcakes

Recipe by Whats Cooking
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
YIELD: 15 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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