Salmon patties with lemon yoghurt and cucumber salad

• 150 gsalmon fillet(skinless fillet)
• 20 grolled oats(rolled, as binder)
• ½egg
• ½red onion(finely diced, half for the patties, half for the salad)
• 5 gdill(fresh, chopped, split in half)
• ½ tspmedium-hot mustard
• ½lemon(zest and juice)
• ½ tbspolive oil
• 150 gcucumber(about three quarters of a cucumber)
• 75 gGreek yoghurt
• ½ clovegarlic(finely grated)

Instructions

1. 1

   Halve the 150 g cucumber lengthways, scrape out the seeds with a spoon and slice into thin half moons. Salt and leave to drain in a sieve for 10 minutes.

2. 2

   Chop the 150 g salmon fillet very finely with a sharp knife until you have a coarse mince. Do not use a blender or it turns pasty.

3. 3

   Combine the salmon with the 20 g rolled oats, ½ egg, half the ½ red onion, half the 5 g dill, the ½ tsp medium-hot mustard and the zest of the ½ lemon. Season well with salt and pepper and chill the mixture for 10 minutes.

4. 4

   With damp hands, shape 4 patties about 2 cm thick.

5. 5

   Heat the ½ tbsp olive oil in a non stick pan and fry the patties over medium heat for 5 to 6 minutes per side until golden. Turn only once so they hold together.

6. 6

   Stir the 75 g Greek yoghurt with the ½ clove garlic, half the juice of the ½ lemon and the remaining 5 g dill, then season with salt.

7. 7

   Squeeze the cucumber dry, then toss with the remaining ½ red onion and the rest of the lemon juice.

8. 8

   Serve the patties with the cucumber salad and the lemon yoghurt.

Nutrition per 100 g