Salmon Patties

500 g salmon filet
3 tbsp SIDS LEMON THYME & MUSTARD OIL, divided
1 clove garlic, crushed
SIDS SALT & PEPPER
1 medium yellow onion, 1 cup, finely diced
½ orange bell pepper, seeded & diced
3 tbsp butter, divided
1 cup bread crumbs
2 eggs, lightly beaten
3 tbsp Best Foods mayonnaise
1 tsp SIDS HOT WORCESTER SAUCE
¼ cup parsley, finely minced

Preheat oven to 220˚C. Line rimmed baking tray with baking paper or silicone liner.
Place salmon in the centre, skin-side-down, drizzle with oil and season with SIDS SALT & PEPPER. Bake uncovered for 10-15 minutes, (depending on thickness) or just until cooked through. Remove from oven, cover with foil and rest 10 minutes. Flake salmon with 2 forks, discarding skin and any bones, then set aside and cool to room temp.(keep skin)
Heat a medium frypan over medium heat with 1 tbsp oil and 1 tbsp butter. Add diced onion and bell pepper and sauté until golden and softened (7-9 minutes) then remove from heat.
In a large mixing bowl, combined flaked salmon, sautéed pepper and onion, bread crumbs, eggs, mayonnaise, SIDS HOT WORCESTER SAUCE, garlic, SIDS SALT & PEPPER and chopped parsley. Stir to combine. Form into patties (about a heaped tbsp each) and mold with your hands into 50 mm wide by 8 mm thick patties.**
In a clean non-stick pan, heat 1 tbsp oil and 1 tbsp butter until hot then add salmon patties in a single layer. Sauté 3-4 minutes per side until golden brown and cooked through. If salmon patties brown too fast, reduce heat. Remove finished patties to a paper-towel lined plate and repeat with remaining oil, butter and salmon cakes.
Fry skin in pan until crispy and crunchy then break into large wafers and serve with the patties.