Salmon fishcakes

Serves 4
15 minutes, plus 30 minutes chilling
Cooking time: 30 minutes
Per serving: 411cals; 23g fat (4g saturated)

•500g (1lb 2oz) salmon fillets
•2tbsp olive oil
•500g (1lb 2oz) potatoes, peeled and cut into large chunks
• 2 large eggs, beaten
•Gram flour, for dusting
•Polenta or maize flour, for dusting
•Sea salt and freshly ground black pepper

1 Preheat the oven to 180°C/160°C fan/Gas 4. Place the salmon in an ovenproof dish and drizzle over half of the oil. Cover and bake in the hot oven for 20 minutes until cooked through.
2 Meanwhile, put the potatoes in a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes until tender. Drain, return to the saucepan for 1 minute to dry out, then mash.
3 Remove the salmon from the oven, discard the skin and any brown meat, and flake with a fork, reserving any juices. Mix the salmon, potatoes, half the eggs, the cooking juices and salt and pepper. With wet hands, shape the mixture into eight balls, then flatten to form fishcakes. 4 Place the gram flour on a plate and the polenta or maize flour on a second plate. Dip each fishcake in the gram flour, then into the remaining beaten egg, then into the polenta or maize flour until coated. Place on a clean plate, cover with clingfilm and leave to chill in the fridge for at least 30 minutes.
5 Heat the remaining oil in a large, heavy-based frying pan over a medium heat. Cook the fishcakes for 4-5 minutes on each side until golden brown. Serve with vegetables or mixed salad leaves.

Try more dairy-free, wheat-free recipes…

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Pasta puttanesca

Salmon fishcakes

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