I’ve been stuck about writing new posts lately, so I decided to come up with another new page called ChilliFrozenTreats where I share my favourite recipes with you guys.
I love to cook and create delicious treats; some I haven’t cooked in a while. It’s fun and when I’m stressed, I turn the radio up so loud while preparing a meal. XD
I hope you’ll enjoy this first post of ChilliFrozenTreats. Happy baking everybody. 🙂
2 large baking potatoes
2 tbsp olive oil
Grated zest and juice of ½ lemon
1 egg yolk
140g smoked salmon trimmings, plus extra to serve
1 tbsp chopped parsley, plus extra
2 tbsp gluten-free (or regular flour, if you prefer)
Coarsely ground pepper
A little oil, for frying
Microwave the potatoes, on grill for ten minutes until their tender. Once grilled, leave to cool for five minutes. Then, scoop the flesh from the potato skins, mash and leave to cool.
Season the mash with olive oil, lemon zest and juice to taste. Afterwards, mix the mash in with the egg, salmon and parsley.
When mixed, shape the mixture into 3cm wide and 1cm deep small rounds. Chill them for 15 minutes.
Dust each cake with the flour and fry the cakes in the frying pan until golden brown. Serve when ready.