Salmon fishcakes
Fishcakes are healthy snacks, perfect for parties and picnics. These classic Salmon fishcakes are gluten and dairy-free and can be made with leftover boiled potatoes. Ideal for kids and those with food intolerance. You can add chopped herbs to the patties if you like.
Ingredients
Method
- Peel and dice the potatoes, then cook them in slightly salted water. Drain and mash with a fork.
- Steam the fish over hot water for 5 minutes. Remove the skin, then carefully flake them into chunks.
- Beat the egg then add to the potatoes together with the fish and lemon zest. Season with salt and pepper to your liking. Gently combine.
- Make patties with your hands and put them on a plate. Chill until you’re ready to cook them.
- Brush both sides of the fishcakes with olive oil and bake them at 180 C in a preheated oven – or fry them on both sides until golden brown.
- Serve warm or at room temperature.