This delicious and easy southern recipe can be made with pantry staples in just 10 minutes, making it perfect for busy weeknights. Salmon patties, also called salmon cakes, or salmon croquettes ...

Preheat the oven to 220C/200C Fan/Gas 7. Place the salmon fillets on a large sheet of kitchen foil and raise the edges slightly so it will hold a little liquid. Season generously with salt and ...

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.

Salmon is too nutritious and delicious to go to waste, especially when you could turn the leftovers into this simple meal ...

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 ...

The mistake that people make with salmon patties is not adding enough liquid. Most salmon cake recipes call for canned salmon, so the liquid you need for moist patties is right there in the can.

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

Normally I would have put my potato masher away until the weather cools again, but for these salmon cakes I make an exception. Serve with a crispy green salad dressed with a lemon vinaigrette ...

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 ...