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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.

Salmon Cake and Slaw Sandwich – Recipe
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Method

  • Milk 750.0 ml
  • KNORR Hollandaise Sauce Gluten Free 1L 160.0 ml
  • KNORR Potato Flakes Gluten Free 4kg 250.0 g
  • 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
  • Coleslaw Dressing 100.0 g
  • Tartare Sauce 200.0 g
  • Slices of ciabatta loaf 15.0 x

Preparation

  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 100g 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 coleslaw dressing.
    • Cook salmon cakes until golden and drain on paper towel.
    • To assemble, top bread with coleslaw then salmon patties. Serve with tartare sauce.