- Whisk the egg and cream together in a large bowl.
- Add the salmon and mash it up with a fork.
- Add the panko, onion, dill, lemon zest and juice, curry powder and salt and stir very well to combine. Shape into 4 small patties.
- Heat a large non-stick frying pan over medium high. Add canola oil, then add patties.
- Cook 2 min then flip patties over and cook another 4 to 6 minutes, lowering the heat as required, until cooked through.
- Serve with a dollop of sour cream.
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