Easy to make, delicious to eat and kid-approved!
Wash and pat dry your salmon fillet. Season with salt and pepper and brush with olive oil.
Heat a pan and pan-fry your salmon fillet (skin down first) for about 4 minutes until skin is brown. Then flip and cook for further 3-4 minutes depending on the thickness of your salmon. Remove from pan, flake into fairly large flakes and set aside to cool.
Pan fry the diced garlic, onion and red bell pepper until soft. Season with salt and pepper to taste. Just before you are done, add the chopped chinese celery and stir till wilted. Remove from heat and let it cool.
In a large bowl, add the flaked salmon and cooked garlic, onion, bell pepper, chinese celery mixture. Add the panko breadcrumbs, mayonnaise, egg, cumin and paprika. Season with salt and pepper and mix together well.
The mixture should be slightly sticky and hold its shape when shaped into patties. If it feels too wet, add more breadcrumbs. If it feels too dry, add a little more mayonnaise.
Scoop a ball of mixture, and flatten to about 1cm thick patties. This mixture should yield about 6-7 medium sized patties or more if you make them smaller.
Heat some oil in a pan and when hot, place a few patties and fry for about 2 minutes on each side, until brown. Don't touch the patties too much or they may break up. Repeat until all are done
Let cool and serve with a salad, with a simple pasta, in a sandwich or burger or just have them as a snack. Add a squeeze of lemon before serving if you prefer. I froze some after cooling and they froze well. To reheat, just wrap in foil and toss into your oven.