Salmon Patties are very easy to make, quick to prepare and use canned salmon for convenience
Drain the canned salmon of all liquid and place into a large bowl. Remove any large or visible bones and then mash it with a fork.
Mix the beaten egg, salmon, mustard powder, lemon zest, lemon juice, fresh parsley, chopped chives, seasoning, and gently mix together well.
Make four even sized salmon patties.
Heat the oil in a large non stick pan such as a cast iron skillet.
Fry the salmon cakes over a medium-low heat for about 3-4 mins each side until deep golden and heated through.
Preheat your oven to 375°F
Place the salmon patties on a parchment lined sheet pan and bake for 10-15 minutes or until they are warmed in the middle, turning them over halfway through.
Salmon - I used canned salmon for convenience but you could use fresh salmon if you have it. I would steam or poach it first and then simply flake it up, remove any skin and bones, and then use it in place of the canned salmon.
Nutrition and Servings - assumes it will make four even salmon sized patties. Nutrition label listed below is approximate only
Adapted from BBC Food
found on www.noshtastic.com