Instructions

Place the salmon pieces in a food processor. Select the “chop” mode and pulse just until coarsely chopped. Transfer the mixture to a bowl, then incorporate the beaten egg, mayonnaise, mustard, dill and onion. Season with salt and pepper to taste and mix until well combined. Stir in the breadcrumbs. Cover the bowl and let the mixture sit in the refrigerator for 20-30 minutes. Heat the olive oil in a Magefesa non-stick fry pan. Shape the mixture into 8 patties and fry them in batches until just cooked through.