INGREDIENTS

Makes 20 mini fish cakes

• 2 large baking potatoes
• 2 tbsp olive oil
• Grated zest and juice of ½ lemon
• 1 egg yolk
• 140g smoked salmon trimmings, plus extra to serve
• 1 tbsp chopped parsley, plus a little extra for topping
• 2 tbsp gluten-free flour mixed with 1tsp coarsely ground pepper
• A touch of  oil – for frying

METHOD

1. Microwave potatoes on high for 10 minutes or until tender and cooked through. Leave to cool for 5 minutes.
2. Scoop the inside out of the skin, then mash and leave to cool. 
3. Season with olive oil, lemon zest and juice to taste, then mix in the egg, salmon and parsley. 
4. Shape into small rounds 3cm wide and 1cm deep. Chill for 15 minutes in the fridge.
5. Dust each cake with the peppered flour, then fry over a low heat in a little oil for 2-3 minutes on each side. 
6. Drain on kitchen paper and serve garnished with the parsley and a lemon wedge.