Most salmon cake recipes call for canned salmon ... dress the finished product in a tasty sauce for even more moisture and flavor. You can't go wrong with a classic tartar or dill sauce, but ...

Add patties and cook until golden, 2-3 minutes. Turn over to brown other side. Serve salmon cakes with sauce and lemon wedges ...

Put the salmon into a food processor with ... on kitchen paper while you cook the remaining fish cakes. Add the rice vinegar and soy sauce to the salad and mix well. Divide between serving plates ...

Put the salmon in a food processor and ... add more oil to the skillet as needed. Garnish the cakes with the dill sprigs and serve with the sauce.

These salmon and sweet potato cakes are packed with nutrition and flavor! Enjoy them as a sandwich or a la carte. Freezing ...

Poach the salmon in the sauce for 3-5 minutes, stirring occasionally. Meanwhile, your water should be boiling by now. Add the ramen cakes to the boiling water and cook for 3 minutes, stirring once or ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

For these salmon and kumara cakes, the sweetness of the kumara works ... The lime and Greek yoghurt make for a delicious fresh sauce. With any leftovers, try squashing a fishcake on to some ...

Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Flake the salmon away from the skin and add to the potato mixture along with the peas and spring onions. Carefully ...