Salmon & Tarragon Fishcakes

Another Gluten free dish that doesn't feel like it is lacking anything. Very simple, nutritious ingredients. You can prepare a load of these for freezing and eat during the week when you are really busy or fry and eat straight away with coleslaw and some quinoa.

4 frozen salmon fillets

600g peeled red potatoes (see what to do with potato skins here)

4 tbsp tarragon

Fried red onion

1 tsp salt

50ml approach soya single cream

1 lemon juiced

150g gluten free bread crumbed

30g quinoa flakes

3 eggs

1. Boil potatoes and mash when ready

2. Poach the salmon and then flake it

3. Fry the onion and add the tarragon

4. Mix everything together except the eggs and bread crumbs and allow to cool

5. Shape into patties.

6. Dip the patties in egg first, coat in breadcrumbs

7. Freeze for later or fry in sunflower oil