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.