Salmon patties are a classic family fave and a great way to get good omega fatty acids into our bodies.

These are really simple and a quick mid-week 30-minute meal.

If you have a can of responsibly caught salmon in your pantry, use that instead of the fresh salmon fillets.

You can also get our tartare sauce, which you can search for on our website.

May 1, 2019
  • 5m
  • 25m
  • 30m

Ingredients

  • 2 fresh salmon fillets
  • 2 potato
  • 130 g corn
  • 2 egg
  • 100 g breadcrumbs
  • 1 cucumber pickle
  • pinch salt
  • 1 tbsp. olive oil

Instructions

Thermal Cooking Method

  1. Peel potatoes and chop them into 2cm cubes. Put these into the simmering basket and half fill the mixing jug with water.
  2. Place salmon into the top steaming tray.
  3. Cook for 20 minutes/steaming temp/speed 1.
  4. Once cooked, discard water and set aside potatoes and salmon.
  5. Add bread into the mixing jug and blitz into breadcrumbs. Do this by hitting turbo until done. If you already have breadcrumbs discard this step.
  6. Add cucumber pickle and chop finely, again, do this by hitting turbo until done.
  7. Add all ingredients, including potato and salmon, and mix 4-6 seconds/speed 4/reverse until mixed together, but not mush.
  8. Shape into patties and cook in a med-hot frying pan with olive oil until golden on each side. Drain on paper towel.
  9. Serve with tartare sauce.

Traditional Cooking Method

  1. Steam the salmon in a lined steamer over boiling water until cooked (approx. 4-5 minutes).
  2. Peel potatoes and boil until just tender.
  3. Once cooked, discard water and set aside potatoes and salmon.
  4. Add bread into blender and blitz into breadcrumbs. If you already have breadcrumbs discard this step.
  5. Add cucumber pickle to blender and chop finely, again, until done.
  6. Add all ingredients into a bowl and mix until well combined.
  7. Shape into patties and cook in a med-hot frying pan with olive oil until golden on each side. Drain on paper towel.
  8. Serve with tartare sauce.

Nutrition

  • 4