SKILL LEVEL: MEDIUM

MAKES 10 CAKES

INGREDIENTS

• 2 (170g/6 oz) pouches Patagonia Provisions Wild Sockeye Salmon, skin removed and chopped fine
• 1 egg
• 2 tbsp all-purpose flour
• ¼ cup red capsicum, chopped fine
• ¼ cup red onion, chopped fine
• 1 tbsp parsley, chopped fine
• 3 tbsp plain breadcrumbs, plus 3 tbsp for coating the sliders
• 3 tbsp mayonnaise
• 2 tsp lemon juice, fresh squeezed
• 1 tsp chili pepper flakes (optional)
• 2 tbsp cooking oil (suitable for high heat)
• Salt and pepper to taste
• Big handful fresh herbs, chopped fine, for garnish

PUTTING IT ALL TOGETHER

• In a large bowl, combine egg, flour, red capsicum, onion, parsley, breadcrumbs, mayonnaise, lemon juice and chili flakes (if desired).
• Add Salmon and mix well. Add salt and pepper to taste.
• Divide the mixture into 10 equal portions and flatten into patties.
• Lightly coat each patty in extra breadcrumbs.
• Heat cooking oil in large frying pan on medium–high heat.
• Add cakes in small batches, 3-4 at a time. Cook 3–4 minutes each side, or until golden brown.
• Remove from heat and allow to cool on paper towels.
• Garnish with freshly chopped herbs.