500g salmon skin and bones removed cut into chunks

Zest from 1 lemon

1tbs lemon juice

½ tsp cayenne pepper

1 tbs chopped fresh parley

1 spring onion sliced 

1 tbs olive oil

Place salmon, lemon zest, juice and cayenne pepper in a food processor and pulse for about 10 seconds or until the ingredients are just combined. Don’t over blend.

Transfer to a bowl and mix in parsley and spring onions.

Form into 4 patties and refrigerate for at least 15 minutes.

Heat frying pan with oil and cook about 2 minutes on each side until just cooked through.

Serve with sweet chilli sauce in a wholegrain roll with plenty of salad.