Mini Salmon & Lemon Fishcakes - cooking recipe

Ingredients

2 large baking potatoes
2 tablespoons olive oil
1/2 lemon, juice and zest of
1 egg yolk
5 ounces smoked salmon, trimmings plus extra to serve
1 tablespoon chopped fresh parsley, plus extra
fresh parsley, for garnish
2 tablespoons flour or 2 tablespoons gluten-free flour
1 teaspoon fresh coarse ground black pepper
oil, for frying

Preparation

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.