The recipe makes about 8 three inch wide cakes. Serve two per person for a meal (with salad, bread, etc.), or make them smaller for an appetizer. Fresh salmon is preferred for this, particularly ...

These salmon fish cakes use fresh salmon fillets and are a great way to get the family to eat more fish. This recipe works equally well with trout. Each serving provides 348 kcal, 19.5g protein ...

Fish cakes were typically loaded with these filler ingredients. I prefer to leave out the fillers, and you can still feed four with one-and-a-half pounds of fresh salmon. You do need just enough ...

These fish cakes get even more flavour with the addition of hot-smoked (also called wood-smoked) salmon, which has a very different taste from cured or cold-smoked versions. I like to mix in a ...

To make the salmon cakes, in a medium bowl, combine the diced salmon with the egg white, rice flour, ginger, wasabi paste, and chopped parsley. In a large sauté pan over medium-high heat ...

Pan fried salmon patties (a classic southern recipe) doesn’t have quite the same ring as salmon croquettes, but that’s essentially what they are. My recipe uses fresh salmon mixed with ...

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

These tinned salmon fishcakes are perfect for a family-friendly dinner or summer lunch; you can make them up to a day ahead. Don’t be tempted to use fresh salmon: tinned salmon blends better ...

The 5-ingredient spread features lemon, fresh dill, capers ... Next up, we've got lunch: Nicole's salmon cake burgers. "These aren't your grandma's croquettes," she says. The recipe is pretty ...

Smoked salmon fish cakes are the easiest standby; 30 minutes to make from start to finish. Fresh coriander and spring onions add a bit of crunch and an Asian tinge. They are a great favourite ...