Lemon salmon fishcakes
- March 2007
- Serves 4
- Takes about 40 minutes to make, plus chilling
A zesty lemon mayonnaise really compliments this salmon fishcake recipe.
- 33.7g (5.1g saturated)
- 43.2g (5g sugar)
At the end of step 2, cover the fishcakes and freeze until solid. Put in a container and freeze for up to 1 month. Thaw at room temperature until defrosted.
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