400g King Salmon from NZ, skinned and diced
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon fresh lemon juice
Salt and pepper to taste
1 cup seasoned breadcrumbs
2 tablespoons olive or canola oil
Small mini-burger buns or round cut sourdough
• In a medium bowl, mix salmon, egg, mayonnaise and lemon juice. Add salt and pepper to taste.
• Form salmon mixture into 10 small patties. Dredge in breadcrumbs to coat all sides.
• In a large skillet, heat oil until hot over medium heat. Cook patties in batches until brown on both sides, about 4 minutes each batch.
• Drain salmon cakes on paper towels. Serve on buns with Dijon mustard if using. Or keep warm in an oven on low heat until ready to serve.
To kick up the flavor, add capers to the salmon mixture, or use a flavored mayonnaise such as wasabi mayo instead of the traditional mayonnaise.
Create a “toppings bar” for the sliders with shredded lettuce, slices of grape tomato, capers and slices of red onion, dehydrated vegetable chips, pickles and a selection of sauces
Recipe prepared by Jonny Schwass, of Restaurant Schwass, Christchurch.