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 are using tinned salmon, make sure you buy the responsibly caught variety.

You can get the Tartare Sauce recipe here.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think.

Tracey and Jo

May 1, 2019
  • 5m
  • 25m
  • 30m

Ingredients

  • 2 fresh salmon fillets or 1 x tin of salmon (fresh is best)
  • 2 med-large potatoes
  • 130 g corn kernels (tinned is fine)
  • 2 eggs
  • 65 -100g breadcrumbs (or the crusts off 4 pieces of bread)
  • 1 cucumber pickle
  • Pinch of salt
  • Ghee, butter or olive oil for frying

Instructions

Thermal Cooking Method

  1. Peel your potatoes and chop them around 2 x 2 cm in size. Put these into your simmering basket and half fill your mixing jug with water.
  2. Place your salmon on top in your steaming tray.
  3. Cook for 20 mins/steaming temp (the hottest your machine goes)/speed 1.
  4. Once cooked, discard water and set aside potatoes and salmon.
  5. Add bread into your mixing jug and blitz into breadcrumbs. Do this by hitting turbo until done. If you 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. You don't want puree, you want it well mixed together but not mush.
  8. Shape into patties and cook in a med-hot frying pan until golden on each side. We like to use a mix of ghee and olive oil. Drain on paper towel.

Traditional Cooking Method

  1. Steam your salmon in a lined steamer over boiling water until cooked (approx. 4-5 mins).
  2. Peel your potatoes and boil until just tender.
  3. Once cooked, discard water and set aside potatoes and salmon.
  4. Add bread into your blender and blitz into breadcrumbs. If you 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 until golden on each side. We like to use a mix of ghee and olive oil. Drain on paper towel.

Nutrition

  • 4