Gluten Free Cupboard Salmon Fishcakes

Enough for 12 fishcakes or 25 mini ones

Sometimes guest’s arrive or you need a quick meal - hot and tasty and you need to raid the larder. Well there is always a can of salmon red or pink and possibly some instant gluten free mash (iff not boil up 250g of potato and mash)

If there is any stock left keep it in the fridge or freezer for cooking or flavouring other fish dishes.

418g (12 oz) can of red or pink salmon - large tin/can
2 medium eggs
50g (app 2½oz) gluten free instant mash - this expands
Seasoning
Tsp of a dried green herb such as parsley or dill
Generous squeeze of g/f tomato ketcup
Juice of 1 lemon (and zest if you like)

Mash the salmon in the liquid from the tin - remove any big bones (the knobbly ones), squeeze (and zest) the lemon and add to the salmon.

Add the eggs. herbs, seasoning, stir in the instant mash. Mix until you have a workable paste if you feel you need to use a little water if too stiff

Heat oil in a deep fryer, or shallow pan until if you drop in a little onion or bread it sizzles. (You will have to turn the fish cakes in a shallow pan). Form mix into cakes - large or small and fry until golden - about 5 minutes.

Serve with quick garlic mayonnaise (6tbsp mayonnaise with 1 clove smashed garlic) or ketchup for the kids

Gluten Free Store Cupboard Salmon Fishcakes