Salmon Cake and Slaw Sandwich
Everyone loves a classic salmon cake. Try it on a sandwich and add some extra creaminess to the mashed potato with KNORR Hollandaise Gluten Free Sauce.
Ingredients per serve
Salmon Cake and Slaw Sandwich
−
+
€37.65
Method
Milk
/ml
750.0 ml
0%
KNORR Hollandaise Gluten Free Sauce 1 L
/ml
160.0 ml
0%
KNORR Potato Flakes GF 4kg
/g
250.0 g
0%
Lemon rind, finely grated
/g
5.0 g
0%
Dill, chopped
/g
10.0 g
0%
Flat leaf parsley, chopped
/g
10.0 g
0%
Spring onions, chopped
/x
2.0 x
0%
Canned red salmon, drained, bones removed
/g
415.0 g
0%
Panko breadcrumbs
/g
500.0 g
0%
Red cabbage, shredded
/g
350.0 g
0%
Carrots, grated
/x
2.0 x
0%
HELLMANN'S Coleslaw Dressing 2.55 L
/ml
100.0 ml
0%
HELLMANN'S Tartare Sauce 2.55 L
/g
200.0 g
0%
Slices of ciabatta loaf
/x
15.0 x
0%
/
Method
-
Milk 750.0 ml
-
Lemon rind, finely grated 5.0 g
-
Dill, chopped 10.0 g
-
Flat leaf parsley, chopped 10.0 g
-
Spring onions, chopped 2.0 x
-
Canned red salmon, drained, bones removed 415.0 g
-
Panko breadcrumbs 500.0 g
-
Red cabbage, shredded 350.0 g
-
Carrots, grated 2.0 x
-
Slices of ciabatta loaf 15.0 x
Preparation
-
Method
- Bring milk and KNORR Hollandaise Gluten Free Sauce to a simmer. Add KNORR Potato Flakes and stir until combined. Remove and cool.
- Fold through lemon rind, herbs, spring onion and salmon along with 100 g of the panko crumbs. Season to taste.
- Shape mixture into patties and roll in the remaining breadcrumbs (makes 20 patties). Chill for 2 hours.
- Combine cabbage and carrot with HELLMANN'S Coleslaw Dressing.
- Cook salmon cakes until golden and drain on paper towel.
- To assemble, top bread with coleslaw then salmon patties. Serve with HELLMANN'S Tartare Sauce.
