Ingredients
For the patties
- 2 × 213g tins salmon in springwater, drained and flaked
- 1 small brown onion, finely diced
- 80 g fresh breadcrumbs (or crushed crackers)
- 1 egg
- 29 g mayonnaise
- 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
- 5 g Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- Zest of ½ lemon
For cooking and serving
- 2 tbsp olive oil
- 200 g mixed salad leaves or rocket
- 1 lemon, cut into wedges
- Greek yoghurt or sour cream for serving
Method
Make the patty mixture
In a large bowl, combine the flaked salmon, diced onion, breadcrumbs, egg, mayonnaise, dill, mustard, salt, pepper, and lemon zest.
Fold gently with a spatula until just combined—do not overmix or the patties will be dense. The mixture should hold together but still be fairly chunky with visible pieces of salmon.
Divide into 8 equal portions and shape into patties about 2 cm thick and 7 cm across. Place on a plate and refrigerate for 10 minutes if time allows.
Cook the patties
Heat olive oil in a large non-stick frying pan over medium-high heat until shimmering, about 1 minute.
Carefully place patties in the pan in a single layer (work in batches if needed to avoid crowding).
Cook for 5–6 minutes on the first side without moving them, until the base is deep golden and crispy. Carefully flip using a spatula.
Cook the second side for another 5–6 minutes until golden and cooked through—a skewer inserted into the centre should feel hot to your lip.
Transfer to a warm plate lined with paper towel.
Serve
Arrange the warm patties on plates alongside fresh salad leaves tossed lightly with a squeeze of lemon juice and a pinch of salt.
Serve with lemon wedges and a dollop of Greek yoghurt or sour cream on the side.
