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Spring Salmon Patties

Salmon provides omega 3 fatty acids (EPH and DHA) These fatty acids are thought to contribute to brain function, heart health and general wellbeing. Omega 3 fatty acids are termed essential fatty acid because they cannot be synthesised in the body and therefore must be obtained from the diet. Great reason to make these spring salmon patties which can be used as a burger or add a side salad and mashed potato for a quick convenient meal option. Can also make in bulk and freeze.  


Recipe makes 4 servings

  • 800g desiree potatoes, peeled, halved
  • 415g can pink salmon, drained, skin and bones removed
  • 3 green onions, trimmed, finely chopped
  • 2 tablespoons finely chopped fresh dill
  • 1 teaspoon lemon rind
  • 1 tablespoon lemon juice
  • 2 eggs
  • 1/2 cup plain flour
  • 1 1/4 cups dried panko breadcrumbs
  • Vegetable oil, for shallow frying
  • 1 cup of tzatziki with Lemon wedges, to serve



Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 15 minutes or until tender. Drain. Return to pan over low heat. Toss until excess liquid has evaporated. Mash potatoes. Place potato in a bowl. Stir in salmon, green onion, dill, lemon rind, lemon juice and 1 egg. Season. Using wet hands, shape into 12 patties.

Place flour and breadcrumbs in separate shallow dishes. Lightly whisk remaining egg and 1 tablespoon cold water in shallow dish. Coat patties in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs. Place on a tray lined with baking paper.

Heat oil in a large non-stick frying pan over medium heat. Shallow-fry patties for 5 to 6 minutes each side until golden and crisp. Transfer to a plate lined with paper towel.

Top patties with lemon wedges and tzatziki and serve with fresh bread or side salad.


Many thanks to accredited dietitian Katie Benton for providing this recipe.

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