Salmon Patties with Cucumber Ribbon Salad

Ingredients

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

1 egg

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

Method

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.