Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Passive Time: 0 minutes minutes
Total Time: 40 minutes minutes
Servings: 16 fishcakes
- 3 fillets cooked salmon
- 500 g Potatoes
- 100 g fresh spinach
- 4 single spring onions
- 1 medium egg
- 2 tbsp rice or gluten free flour
- 3 tips olive oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground pepper
- 1 unwaxed lemon cut into quarters
Peel the potatoes, cut into chunks and place in a pan with plenty of cold water to cover the potatoes by at least an inch. Bring the pan to the boil and then continue on a medium heat until the potatoes are cooked through. Drain the potatoes into a sieve and then transfer back in the empty pan and mash with a fork or a masher. Set aside to cool.
Place the spinach in a sieve and run a few mugs of boiling water over the spinach until they have wilted. Let them cool for a bit and then squeeze them between your hands to get rid of any excess water. Chop up the cooled spinach and set aside.
Whisk an egg gently and set aside.
Chop the spring onions very finely and add to a bowl. To the same bowl add the cooled mashed potatoes, chopped spinach and spring onions, and the whisked egg and season well. Mix them well together.
Flake the salmon into the mixture and using either your hands or a large spoon mix well.
Place the rice or gluten free flour on a plate and then make the fish cake patties and gently cover them with some of the flour so that they are lighlty dusted.
Take a large frying pan and place 1/2 the olive oil and heat for a few minutes. Place the lightly dusted fish cakes into the hot pan and cook for 5 minutes on each side. Cook the fish cakes in batches add more oil each time.
Serve hot or cold with a good squeeze of lemon and a side dish of salad leaves and tomatoes.