Pan-Fried Salmon Cakes

Flake the salmon into a mixing bowl, including any juices, and mash roughly with a fork — you want some texture, not paste.

Add spring onions, mayonnaise, lemon juice, 1 cup of breadcrumbs, mustard, Tabasco, beaten egg, thyme, and pepper. Mix with a fork until just combined. (Don't overmix — the mixture should hold together but still have some visible salmon flakes)

Shape mixture into walnut-sized balls, then gently flatten with the back of a fork to form patties about 2cm thick.

Roll each patty in the remaining breadcrumbs, pressing lightly so they adhere.

Heat butter in a heavy-bottomed pan over medium-high heat until foaming. Swirl to coat the bottom completely.

Add salmon cakes and cook for 1.5 minutes each side until golden and crisp. Don't crowd the pan — work in batches if needed. (The key is getting a proper crust without overcooking the salmon inside)

Drain briefly on paper towel and serve immediately while the outside is still crisp.