Salmon patties with dill and lemon zest

Tip: tap a step to mark it as done.

1. Chop the salmon

   10 min

   Pat the salmon dry with a paper towel, remove any bones, and finely chop it with a sharp knife.

2. Prepare the mixture

   5 min

   Add the egg, 50 g breadcrumbs, finely chopped scallions, dill, lemon zest, salt, and pepper, and mix to combine. Let the mixture rest in the refrigerator for 10 minutes.

3. Shape the patties

   5 min

   With damp hands, shape the mixture into 8 patties and coat them in the remaining breadcrumbs.

4. Pan-fry the patties

   8 min

   Pan-fry the patties in the oil over medium heat for 3–4 minutes per side, until golden and opaque in the center.

Tip: Less expensive tail-end fillets or trimmings left from portioning salmon work well for these patties; the fish doesn't need to look perfect since it will be chopped.

This recipe was translated from the Slovak original: Lososové karbonátky s kôprom a citrónovou kôrou