Ingredients

• 500 gram tub of felafal mix
• 200 grams hot smoked salmon
• small handful of chopped chives and parsley
• pepper for seasoning
• 1 cup breadcrumbs (optional)
• 2 tblsp olive oil

Gherkin and Lemon Mayonnaise

• 1 large lemon
• 4 finely diced gherkins
• fresh parsley for seasoning
• 1 cup mayonnaise
• 1-2 tsp chopped green peppercorns (optional)

Method

1. Empty felafal mix into a bowl. Flake in salmon and add herbs. Season with plenty of pepper. Mix gently.
2. Mould into 12 patties. If wished you can toss the felafals in fresh or dried breadcrumbs.
3. Pan fry in olive oil for about 3 minutes each side. Serve on grilled bread, with salad leaves, a couple of tomatoes and Gherkin and Lemon Mayo.

Gherkin and Lemon Mayo

1. Grate the rind of the lemon into a bowl and mix with the freshly squeezed lemon juice, gherkins, parsley and mayonnaise. For extra bite add the green peppercorns.

Cooks Tips

You’ll find the Felafal mix in the chiller section of the supermarket. I use the Olive Grove brand.