Ingredients
Method
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Milk 750.0 ml
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Lemon rind, finely grated 5.0 g
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Dill, chopped 10.0 g
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Flat leaf parsley, chopped 10.0 g
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Spring onions, chopped 2.0 x
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Canned red salmon, drained, bones removed 415.0 g
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Panko breadcrumbs 500.0 g
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Red cabbage, shredded 350.0 g
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Carrots, grated 2.0 x
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Slices of ciabatta loaf 15.0 x
Preparation
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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.
