Ingredients
Salmon Patties
- 2 × 210g tins salmon, drained very well
- 1 small onion, finely diced
- 80 g breadcrumbs (panko preferred)
- 1 egg
- 29 g mayonnaise
- 1 tbsp fresh lemon juice
- 5 g Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil
To Serve
- 150 g mixed salad leaves (rocket, lettuce, spinach)
- 1 lemon, cut into wedges
- Greek yoghurt or sour cream (optional)
Method
Make Patties
Drain the tinned salmon in a fine sieve, pressing gently to remove all liquid. Tip into a large mixing bowl and flake with a fork, removing any bones and skin.
Add the diced onion, breadcrumbs, egg, mayonnaise, lemon juice, mustard, salt, and pepper. Fold gently with a fork until just combined—don't overwork or the patties will be dense.
Divide the mixture into 8 equal portions. Shape each into a patty about 2 cm thick and 8 cm diameter. Place on a plate lined with baking paper and refrigerate for at least 15 minutes (or up to 4 hours).
Cook
Heat the vegetable oil in a large non-stick frying pan over medium-high heat until shimmering, about 2 minutes.
Carefully place 4 patties into the pan, spacing them evenly. Cook without moving them for 4–5 minutes until the base is deeply golden and crispy.
Flip gently with a spatula and cook the second side for 4–5 minutes until golden and cooked through. Transfer to a paper-towel-lined plate. Repeat with remaining patties.
Serve
Divide the mixed salad leaves among four plates. Top each with 2 warm salmon patties.
Serve immediately with lemon wedges and a dollop of Greek yoghurt or sour cream on the side if using.
