INGREDIENTS

6 Tablespoons Extra-virgin olive oil 

1/2 cup finely chopped onion

¼ cup finely diced celery

1 tablespoons chopped fresh parsley

1 Tablespoon chopped fresh dill

3 x 105g canned red salmon drained

1 large egg, lightly beaten

1 1/2 teaspoons Dijon mustard

1/2 cup panko breadcrumbs

1/2 teaspoon ground pepper

Serve with lemon cut into wedges +/- Creamy Dill sauce (see below for recipe)

METHOD:

1. Heat 2 Tablespoons of oil in a frypan over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Remove from heat, add parsley and dill, then transfer to a small bowl; wipe out the pan with paper towel ready to fry later.

2. Open salmon tins and drain the liquid, then place salmon in a medium bowl. Flake apart with a fork. Add egg and mustard, mix well to a smooth consistency.

3. Add the onion mixture, panko bread crumbs and pepper; mix well.

4. Shape the mixture into 8 patties, about 1/4 cup each and 3 inches in diameter. Note: patties will be quite moist. You can add an extra ¼ cup breadcrumbs if you prefer.

5. Add 4 Tablespoons extra virgin olive oil into the pan over medium heat. Add patties and cook for 1-2 mins on each side until they are golden brown. Use a spatula to keep turning them over until they seem cooked (if you use tongs to turn them, they may break apart)

6. Transfer to a plate and cover to keep warm.