Salmon and Lemon Mini-Fish Cakes

Ingredients:

2 large baking potatoes
2 tablespoons olive oil
Grated zest and juice of half a lemon
1 egg yolk
140g smoked salmon trimmings, plus extra to serve
1 tablespoon parsley, chopped, plus extra
2 tablespoons gluten-free flour mixed with 1 teaspoon coarsely ground pepper
A little oil, for frying

Method:

1. Microwave the potatoes on high for ten minutes until they are tender. Leave them to cool for five minutes. Proceed to scoop out the flesh and place them in a bowl, then mash and leave to cool.

2. Season the mashed potatoes with olive oil, lemon zest and juice to taste, then mix in the egg, salmon and parsley. Shape into small rounds about three centimetres-wide and one centimetre-deep. Chill for 15 mins.

3. Dust each cake with the peppered flour, then fry over a low heat in a little oil for two to three minutes on each side. Drain on kitchen paper, and serve garnished with salmon and parsley.