Salmon (canned or cooked): 120g (4.2 oz), Corn kernels (frozen or canned): 100g (2/3 cup), Breadcrumbs (whole grain): 30g (1/4 cup), Egg: 50g (1 large), Green onion: 20g (2 stalks, chopped), Bell pepper (red): 50g (1/3 medium, finely diced), Mayonnaise: 15g (1 tbsp), Dijon mustard: 5g (1 tsp), Lemon juice: 5ml (1 tsp), Dill: 5g (1 tbsp, chopped), Olive oil: 10ml (2 tsp), Greek yogurt: 60g (1/4 cup, for serving), Lemon wedges: for serving, Salt: to taste, Black pepper: to taste
1. If using frozen corn, thaw according to package instructions. If using canned corn, drain and rinse. 2. In a large bowl, flake 120g salmon with a fork. 3. Add 100g corn kernels, 30g breadcrumbs, 50g beaten egg, 20g chopped green onion, 50g diced bell pepper, 15g mayonnaise, 5g Dijon mustard, 5ml lemon juice, 5g chopped dill, salt, and pepper. Mix well. 4. Form the mixture into 4 patties, about 1/2 inch thick. 5. Heat 10ml olive oil in a large skillet over medium heat. 6. Cook the patties for 3-4 minutes per side until golden brown and heated through. 7. Serve with 60g Greek yogurt and lemon wedges on the side.
