You can add other things to the fish cakes – chopped spring onions, anchovy paste – but why make things difficult? These are plain and good and very much elevated by the sauce.
I prefer fish cakes made from tinned rather than fresh salmon. Wrap these separately before freezing because you might want to cook just one of them. Prep time: 30 minutes, plus 1 hour chilling time | Cooking time: 35 minutes 8 large cakes For the sauce © Telegraph Media Group Limited 2020 We rely on advertising to help fund our award-winning journalism.
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