Ingredients
- 500 g salmon fillets, skinned and cut into chunks
- 1 small yellow onion, very finely chopped or grated
- 2 tablespoons mayonnaise
- 2 tablespoons dried ground bread crumbs
- 2 tablespoons minced fresh flat-leaf parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon lemon juice
- 1/4 teaspoon cayenne pepper, or to taste
- a good grind of black pepper
- 1 tablespoon olive oil, for frying
Instructions
- Add the salmon, onion, mayonnaise, breadcrumbs, parsley, salt, lemon juice, cayenne, and black pepper to a food processor. Pulse until the mixture is chopped and well combined.
- Shape the mixture into four patties, about 2 cm thick. Place on a parchment-lined baking sheet. The mixture may be soft but will firm up once chilled.
- Cover and chill in the fridge for about 30 minutes to allow the patties to set.
- Heat olive oil in a large skillet over medium heat. Add the patties and cook for about 3 minutes on each side, or until golden brown. Avoid overcooking the salmon.
- Enjoy!
Nutrition
Notes
- Make ahead: Store uncooked patties layered between wax paper in an airtight container in the fridge for up to 24 hours.
Serving idea: Serve in brioche buns with arugula and a lemon-caper yogurt spread:
170 g Greek yogurt
Zest and juice of 1 lemon
1 tbsp chopped parsley or cilantro
1½ tsp chopped capers
½ tsp Dijon mustard
Storing: Cooked salmon patties will keep in the fridge for up to 2 days. Enjoy them cold or gently reheat in a skillet over low heat (or in the microwave).
Freezing: These freeze beautifully. Let them cool completely, then wrap individually in plastic wrap and foil. Freeze flat and defrost overnight in the fridge before reheating.