GLUTEN- FREE FISHCAKES WITH HOMEMADE MAYO
SERVES 4 TO 6
• 2 potatoes, mashed • Juice and zest of ½ lemon • 400g salmon fillets, cooked and flaked • 1 tsp chopped fresh parsley • 2 egg yolks • 3 tbsp gluten-free flour mix (or rice flour) • Pinch each: salt, pepper and chilli flakes • Extra-virgin olive oil, for frying
FOR THE MAYO:
• 1 egg yolk • 1 tbsp freshly squeezed lemon juice (from the other half of the lemon) • 1 tsp mustard • 1 small clove garlic, very finely diced • Pinch salt and pepper • 1 cup olive oil and canola oil blend 1/ Mix all of the fishcake ingredients together. Test for flavour – you may want to add more lemon juice or seasoning. You may need to add more gluten-free flour to get the consistency right – it should be slightly sticky, but still hold its shape. 2/ Roll the mixture into heaped tablespoon-sized balls and place in a large frying pan set over medium-high heat with some oil. Squash slightly with a spatula. Fry until golden, then flip over and cook on the other side. Remove from pan and place on a paper towellined plate to drain away any excess oil. 3/ For the mayo, use an electric whisk to whisk all the ingredients, except the oil, until well blended. Then, very slowly, drizzle in the oil, while whisking, until a thick mayonnaise forms. Serve with the fishcakes (either warm or at room temperature).