Salmon and potato cakes

Lunch, snack or dinner idea today. These salmon cakes were baked in the oven, basically because I was a bit pressed for time and didn't want the mess of crumbing. Although oven-baking the cakes doesn't give you the crispy coating that crumbing would, at a guess I'd say there would be much less fat as there is no shallow-frying in oil or butter.


These cakes are also gluten-free as there is no flour or breadcrumbs used and the mustard I used contained no gluten.

These could be pre-made and cooked and stored in an airtight container for lunches or even for party food.

What you'll need

Makes about 12 cakes

500g potatoes, peeled and chopped into rough cubes
350g canned pink salmon
1 cup finely-grated zucchini
1 teaspoon dried tarragon
1 egg, lightly whisked
Juice and zest of 1 lemon
1 tablespoon red wine vinegar
1 small red onion, finely chopped
1 dessertspoon Dijon mustard
Salt and pepper

What to do

Steam/boil the potatoes until just soft. Drain well, mash roughly with a fork/masher and set aside to cool for about 10 minutes.

Preheat the oven to 180 degrees Celsius. Line a baking tray with baking paper.

Once the potatoes have cooled a little, add all the ingredients together in a bowl and mix well to combine. Season with salt and pepper. Your mixture should stick together when you squish it with your hands. If it is a little dry, add a splash of water and mix well until it sticks together.

Wet your hands with water and take some mixture (the amount I used was about the size of a medium tomato) squish it together and mould it into the shape of a hamburger patty. Place the patty onto the baking sheet. Wet your hands again and continue make the patties until all the mixture is used. Space them evenly on the baking sheet.

Place into the oven and cook for about 20 minutes until the patties are browned all over.

Remove from the oven and allow to cool for 5 minutes before serving. Carefully remove from the baking sheet with an egg slice onto your serving plate. Serve with a green salad and a squeeze of lime or lemon.