Salmon Patties

Ingredients

• 1 onion
• 1 Garlic clove
• 800 g salmon fillet
• 2 Eggs
• Salt
• 70 g spelt whole‑grain flour
• Pepper
• 2 handfuls herbs (10 g; dill, basil)
• chili flakes
• 1 Shallot
• 250 g quark (20% fat in the tub)
• 2 tsp coarse mustard
• 2 tbsp Rapeseed oil
• 1 Organic lemon

Instructions

1. 1.

   For the salmon patties peel and finely dice onion and garlic. Rinse the salmon fillet, pat dry and cut into pieces. In a food processor combine fish with eggs, salt, flour and pepper to a slightly coarse paste. Wash herbs, shake dry, finely chop and mix half of them with chili flakes. Shape eight patties from the mixture using damp hands.

2. 2.

   For the dip peel and finely dice the shallot and add remaining herbs in a bowl. Stir in quark, 1–2 tbsp water and mustard; season with salt and pepper.

3. 3.

   Pan‑fry salmon patties in batches. Heat 1 tbsp rapeseed oil per batch and cook patties, turning occasionally, for about 10 minutes over medium heat until golden brown. Arrange on a plate. Peel the lemon and cut into wedges. Serve dip beside and extra lemon wedges for squeezing.