Prep time: 10 minutes

Cooking time: 10 minutes

Ingredients

• 1 x 425 gram can Red Salmon (Tuna works well too)
• 2 medium size white potatoes, mashed (I know it’s using white potatoes but they just work with these flavours) or 2 cups cooked quinoa
• 1 tablespoon Dijon mustard
• 2 teaspoon lemon zest
• 2 tablespoon lemon juice
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh chives, spring onions, or shallots
• Sea salt and freshly ground black pepper to taste
• 1 egg
• Splash extra virgin olive oil
• Cube of organic butter

Directions

1. Drain the liquid from the can of salmon.
2. In a medium bowl, mix together the salmon, potatoes, mustard, lemon zest, lemon juice, parsley and chives. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg.
3. Form into 8 patties and place on tray lined with baking paper. Chill in the fridge for one hour to help patties stay together.
4. Heat the olive oil and butter in a pan on medium heat. Gently place the patties in the pan and cook until nicely browned about 4 minutes on each side.
5. Serve with wedges of lemon and a big green salad.