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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g salmon fillet
  • 4 medium potatoes
  • 1 lemon zested
  • 1 egg
  • Olive oil

Method
 

  1. Peel and dice the potatoes, then cook them in slightly salted water. Drain and mash with a fork.
  2. Steam the fish over hot water for 5 minutes. Remove the skin, then carefully flake them into chunks.
  3. 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.
  4. Make patties with your hands and put them on a plate. Chill until you’re ready to cook them.
  5. 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.
  6. Serve warm or at room temperature.