Salmon Patties
25 minMakes 6–7 patties
Pan-fried salmon cakes bound with egg and breadcrumbs, golden and crisp outside, flaky within.
| prepHave a wire rack ready for cooling | |||||
| 3 × 425 g cans skinless, boneless pink salmon, drained | Drain salmon, break up with fork | Mix in onion, salt, pepper, egg, breadcrumbs & lemon juice | Shape into 6–7 patties, set aside | Fry patties 3 min per side per batch until golden | Rest on wire rack, serve hot |
| 30 g onion, finely diced | |||||
| ¼ tsp salt | |||||
| ¼ tsp freshly cracked black pepper | |||||
| 1 large egg, lightly beaten | |||||
| 40 g plain breadcrumbs | |||||
| 15 ml lemon juice | |||||
| 80 ml cooking oil | Heat oil over medium heat until hot | ||||
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