450g salmon fillet, with skin, scales and cleaned
1 sebago potato, cooked with skin on, roughly chopped
2 tbsp. capers, drained
2 spring onions
2 tbsp. lemon thyme
1 lemon, zested
½ lemon, juiced
2 tbsp. chia seeds
½ cup wholemeal bread crumbs
2 lebanese cucumbers, peeled into ribbons
2 tbsp. flat leaf parsley, finely chopped
extra virgin olive soil, for cooking and the dressing
good quality salt and pepper for seasoning
lemon wedges, to serve
In a food processor add the salmon, potato, spring onion, capers, lemon thyme, lemon juice, lemon zest, egg and blend until smooth.
In a bowl mix together the chia seeds and bread crumbs. Roll the salmon ingredients into patties and dip into the chia mixture, coat on both sides.
Heat a frying pan and cook the patties for 2-3 minutes on each side. In a bowl mix together the cucumber ribbon, parsley, season with salt, pepper and olive oil.