Put the salmon into a food processor with the egg ... Heat a large pan over a medium–high heat. Divide the fish cake mixture into eight equal-sized pieces and shape into patties.
Heat oil in a large skillet over medium heat. Place flour in a shallow bowl. Coat both sides of each patty in flour. Fry, in batches, turning once, until golden brown and warmed through, 4 to 6 ...
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 ...
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 ...