There’s nothing quite like the comfort of Grandma’s kitchen, and her salmon patties are a true classic. With a crispy, golden ...

Drain, mash well with the butter and stir in the tartare sauce and lemon zest. Flake the salmon away from the skin ... carefully shape into four smooth patties. Coat each patty first in the ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

Heat oil in a shallow frying pan and cook Salmon Patties for 2-3 minutes each side or until golden brown. TIP: Serve Salmon Patties with a Lemon Dill Mayo or drizzle with Sweet Chilli Sauce.

Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky. Meanwhile, pan-fry the two pieces of salmon for 2 minutes each ...

The patties are made with white fish—anything but salmon or tuna—using readily ... Then, add the remaining sauce ingredients and water, bringing the mixture to a boil. Season with salt and ...

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