Serves: Makes 8 cakes
½ kilo fresh salmon fillet, skinned cleaned and diced into small chunks
½ tsp lime zest
1 Tbsp lime juice
1 Tbsp egg, beaten
¼ cup breadcrumbs
1 Tbsp fresh dill, chopped, or use ½ Tbsp dried dill
Oil for frying
½ cup mayonnaise
2 Tbsp olive oil
1 clove garlic, crushed
½ tsp lime juice
In a large bowl mix together the diced salmon, 1 Tbsp lime juice, lime zest and ½ the dill. Mix well till combined. Season with salt and fresh ground pepper.
Shape into 8 cakes and refrigerate for 30 minutes.
In a small bowl combine the mayonnaise, oil, garlic, remaining dill and ½ tsp lime juice. Refrigerate until ready to use.
Heat oil in a large frying. Cook the salmon cakes over medium heat until cooked through approximately 3 minutes per side or until golden. Drain on a paper towel.
Serve salmon cakes with a dollop of mayonnaise and ENJOY!