Salmon fishcakes
4 Sep 2019
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Background
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
- 350g salmon fillet
- 4 medium potatoes
- 1 lemon, zested
- 1 egg
- Olive oil
Instructions
- 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.
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Categories
- Meal Type: - Appetizer - Bake - Everyday - Fast Food - Fritters - Kids Food - Leftovers - Lunch - Main - Nibbles & Bites - Quick & Easy - Snacks - Supper
- Cuisines: - British
- Occasions: - Afternoon Tea - Anniversaries - Christmas - Easter - Mothers Day - Parties - Picnic
- Ingredients: - Oily Fish
- Health and Diet: - Dairy Free - Diabetic - Gluten Free - Healthy - Nut Free - Sugar Free
- Skill Levels: - Easy
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