Make these Homemade Salmon Cakes Recipe with Tartar Sauce that are perfect to serve up as an appetizer or main meal!

These easy Thai fish cakes are full of intense flavours with green beans for extra texture. Each serving provides 354 kcal, 38g protein, 9g carbohydrate, 18g fat, 5g fibre. Put the salmon into a ...

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 ...

Do you want to spice things up with a flavorful and healthy dish that will have your taste buds singing? Look no further than Salmon Cakes with Creamy Feta Sauce. These mouth-watering salmon cakes ...

Salmon & Crab Cakes are a delicious seafood twist on the classic crab cake. These cakes are made with a combination of fresh salmon and lump crab meat, mixed with breadcrumbs, mayonnaise, Dijon ...

These salmon, prawn, and dill fish cakes are a delicious and flavorful seafood dish. Made with fresh salmon, succulent prawns, and fragrant dill, these fish cakes are crispy on the outside and tender ...

To make the sauce, place the tahini, garlic, salt and lemon juice in a bowl or food processor; add half the water and mix. The mixture will thicken – just continue cautiously adding water ...

Heat the salmon cakes according to the package instructions. Break the tender chicory leaves away from the stem and arrange on the plate. Toss the edamame and rocket leaves with the enclosed dressing ...

New England has a long history of fish cakes for supper, first made with salt cod, and later with leftover cod or haddock. The idea is that you can stretch the fish by mixing it with mashed potato ...

Heat oil in a nonstick skillet over medium-high heat. Add onion and celery; cook, stirring until softened, about 3 minutes. Stir in parsley; remove from heat. Place salmon in a medium bowl.

In a medium saucepan, cover the potatoes with water. Simmer over moderately high heat until tender, about 30 minutes. Drain and let cool. Peel the potatoes and cut them into 1/4-inch dice.

In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for ...