Salmon and lemon fishcakes work well both as a starter and as a main course.
Homemade salmon & lemon fish cakes are beloved by all! Surprisingly easy and completely delicious. They are fantastic as a starter with a dipping sauce or serve them as a main accompanied with chips, beans, mashed potatoes, peas, or a healthy salad.
This recipe is super straightforward. If you have a food processor simply blitz all the ingredients together, shape with your hands and try until golden brown!
If you are serving them at a dinner party you can prepare the mixture before your guests arrive and fry them when you are ready! The mixture also freezes well, simply shape them and place them on a baking tray lined with parchment paper. Once they are frozen transfer them to a freezer bag or Tupperware container and store for up to 3 months
If you want to make this recipe gluten-free simply swap the flour for gluten-free flour.
Peel and cut potatoes into cubes.
Add olive oil, lemon zest and juice to the potatoes. Then mix in the egg, salmon and parsley.
When the mixture is cool shape each fish cake with your hands, there should be enough for 20.
Take a large frying, add olive oil and put on a medium heat.
Dust the fish cakes with the flour and pepper and add one at a time to the pan. fry for 3 minutes on each side flipping with a spatula.
