- 400g Salmon Fillets, skinless and chopped
- 2tsp Baby Capers
- 1tsp Ground Ginger
- 1tbsp Dill
- Zest 1 Lime
- Salt & Pepper
- 1 Egg, lightly beaten
- Extra Virgin Olive Oil
Shape the salmon mixture into six patties
Heat 1tbsp of oil in a pan and gently cook the patties for 4mins each side until lovely and brown. When ready cover with a lid and leave to rest for 4-5mins.
Serve with my Homemade Chips, mayo and lime wedges.