- 1 lime
- 415 grams pink salmon drained
- 1 egg
- 3 slices wholemeal bread grated into crumbs
- Grate the lime zest, then juice the lime.
- Place zest, juice and remaining ingredients in a large bowl and season with cracked pepper.
- Mix well before shaping into 12, evenly sized thick cakes.
- Heat a large non-stick frying pan over medium high heat.
- Cook the patties, in batches, for 4 minutes each side or until golden.