Old-fashioned cooks made salmon cakes with canned salmon, but cooked fresh salmon, shaped into cakes and browned in a skillet in a tiny film of oil, are so good. Stir harissa (North African chile ...

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 ...

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 ...

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 ...

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

Pulse in the cream until incorporated. Add the salmon to the potatoes. Stir in the spinach and onion and season with salt. Form into 12 patties. In a large nonstick skillet, heat 1/8 inch of oil.

Korean rice cakes are typically cooked in a simmering ... Crowning the sheet pan with a slab of salmon turns the fuss-free recipe into a satisfying dinner that feeds a crowd, but if salmon isn ...

For these salmon and kumara cakes, the sweetness of the kumara works to complement the fish and the Asian ingredients add another level of flavour. The lime and Greek yoghurt make for a delicious ...