Leftover salmon flaked into a quick patty bound with self-raising flour, breadcrumbs, mayo, dill and flat-leaf parsley, pan-fried golden until the outside crisps and the inside stays soft. Slid into a bun with crisp cos and a smear of garlic aioli.

This is the British fishcake reimagined as American burger. The mayo in the bind is the trick: it adds fat for moisture (so the patty doesn't dry out when reheated) and acid for brightness, and it helps the crust go properly bronze in the pan. Self-raising flour gives a tiny lift so the patty isn't dense like a fish loaf.

Leftover poached or roasted salmon works best; tinned salmon does the job at half the cost. Pulse the herbs and crumbs in a food processor before adding the fish, then break the salmon in by hand so the flakes stay visible in the patty rather than turning to paste.

Grill the WOLL pan hot, oil sparingly, and don't move the patties for the first two minutes so the crust sets. Toast the bun, layer the cos, stack the patty, finish with a wedge of lemon and a pickle on the side. Tuesday-night cooking done deliberately.