The elusive fish patty....

When I was young, my mum and I would going Friday night shopping to Myers, but before the retail therapy would begin we'd head straight for the Myer Cafeteria.  Showing my age here.  Yes, Myers had a cafeteria way back when where you'd collect your tray at the beginning and then shuffle along the counter collecting your drinks and dinner along the way.

Always, my choice would be the fish cakes.  There was something appealing about the little patties with a slice of tomato sitting on top.  Albeit a rather dry slice of tomato as the patties would have been sitting under the heat lamps for quite some time.  Nevertheless, I wanted it. 

Still to this day I've never been able to make or find fish patties that taste the same. Not sure if that's a good or a bad thing?

Having picked up some salmon, I decided to give these little salmon patties a whirl, teamed with a zucchini salad they were light, delicious and refreshing and not too heavy as I didn't add any bread crumbs.

2 pieces of cooked salmon, flaked

handful of chives, chopped

handful of parsley, chopped

1 tbsp of good quality whole egg mayonnaise

1 tsp Dijon mustard

salt & pepper

1 egg, beaten

Mix all ingredients together (except the egg) using your hands to combine and roll into 6 balls (or 4 if you'd prefer larger patties).

Coat each patty with the beaten egg (top and bottom) and place into a heated, oiled pan and cook on each side, pressing down a little to form the correct shape, for approximately 3 minutes, or until golden.

Tip:  Ensure the patty is golden before flipping as it holds it shape better.  Flipping before this time will make the patty fall apart.  Trust me!