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  1. 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.