Fish Cakes
Do you eat enough oily fish a week? Here is a delicious idea how to increase your fish intake. Enjoy them with a Greek yogurt dip
- In a large mixing bowl, combine mashed potatoes.
- Prepare salmon and cod while making sure no skin or bones end up in there, then break an egg into the mixture.
- Add the lemon zest to the mixture, juice the lemon and pour it in along with the chopped parsley and flour.
- Mix everything well and add a pinch of salt and pepper.
- Scoop the mixture with an ice cream scoop to get even-sized cakes and roll them in the flour on your flour-dusted board or plate. Flatten them slightly to form a patty.
- Fry salmon cakes in hot olive oil until golden and crunchy on the outside.

- 4-5 potatoes
- 300g of cod
- 300g of fresh salmon
- 1 egg
- 1 lemon, juice and zest
- 1 tbsp gluten free flour
- 2 tbsp parsley or dill
- salt and pepper
- 2 tbsp olive oil
- 125ml greek yoghurt
- 1 tbsp chives
- 1 garlic clove
- salt and pepper