NZ salmon sliders

INGREDIENTS

• 400g fresh NZ salmon skinned and diced

• 1 egg, beaten

• 1 Tbsp. mayonnaise

• 1 tspn. fresh lemon juice

• Salt and pepper to taste

• 1 cup seasoned breadcrumbs

• 2 Tbsp. olive or canola oil

• Small mini-burger buns or round cut sourdough

• Dijon mustard

METHOD

1. In a medium bowl, mix salmon, egg, mayonnaise and lemon juice. Add salt and pepper to taste.

2. Form salmon mixture into 10 small patties. Roll in breadcrumbs to coat all sides.

3. In a large skillet, heat oil until hot over medium heat. Cook patties in batches until brown on both sides, about 4 minutes each batch.

4. Drain salmon cakes on paper towels. Serve on buns with Dijon mustard if using. Or keep warm in an oven on low heat until ready to serve.

   To kick up the flavor, add capers to the salmon mixture, or use a flavoured mayonnaise such as wasabi mayo instead of the traditional mayonnaise.

   Create a “toppings bar” for the sliders with shredded lettuce, slices of tomato, capers, red onion, pickles and sauces.