Super Energy Sustaining Salmon Cakes
Made with Albany Ultima Multigrain Brown Bread
- For the tartar sauce, mix together the yoghurt, lemon juice, red onion, pickles, capers, salt and pepper and parsley. Stir to combine and set aside.
- For the salmon cakes, mix together the tinned salmon, egg, flour, spring onion and salt and pepper. Shape into small fish cakes and fry in a hot pan until golden.
- Spread a tablespoon of the tartar sauce on 2 slices of toast. Top with 2 fish cakes on each slice.
- Spoon over more tartar sauce and finish with a squeeze of some lemon juice. Sprinkle over red onion and fresh parsley and tuck in!