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Home Moroccan Baking Butternut Squash

Salmon Cakes Recipe

Ingredients

How to make it

  • Combine the salmon, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. See Photo
  • Season, to taste, with salt and freshly ground black pepper.
  • Make four cakes and store in the fridge for at least 20 minutes. See Photo
  • Heat the oil a large frying pan over a medium-high heat.
  • Fry the fishcakes in the oil for 3-4 minutes on each side, or until golden-brown and crisp.
  • Serve with Tartar Sauce
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Reviews & Comments 1

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  • NPMarie 9 years ago
    This looks & sounds amazing..very nice post, we love Salmon Cakes:)
    Was this review helpful? Yes Flag

The Cook

gourmetana London, UK

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