Salmon Patties

A unique spin on the traditional salmon pattie, this simple recipe is a versatile and delicious crowd pleaser with plenty to boast about.
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  • Serves 5
  • 11 Ingredients
  • 35 Minutes Prep
  • 20 Minutes Cook
  • Easy
Nutrition per serve
  • Energy 1433kJ
  • Protein 23.5g
  • Fat (total) 15g
  • - Saturated Fat 3g
  • Carbohydrate (total) 24.8g
  • - Sugar 11.3g
  • Fibre 6.6g
  • Sodium 464.3mg


400g can no-added-salt pink salmon, drained

300g sweet potato

3 spring onions (including green tops)

1 red capsicum

1/2 cup reduced-fat cheddar cheese

10 slices sundried tomato

1 egg

1 tablespoon parsley, dried

3 teaspoons lemon rind

1 teaspoons dill, dried

1/2 cup breadcrumbs


2 teaspoons oil


  1. Peel and dice sweet potato, place in a saucepan with water and cook until soft.
  2. Grate cheese, dice spring onion, sundried tomatoes and capsicum.
  3. Drain potatoes and mash until smooth
  4. In a large bowl combine salmon, sweet potato, spring onion, sundried tomatoes, capsicum, egg, cheese, lemon rind, parsley, dill and pepper
  5. Form 10 even patties and roll in crumbs, coat well. Place in refrigerator for 20 minutes to chill
  6. In a fry pan heat oil and pan fry each patty until golden brown on both sides and cooked through
  7. Serve two patties per person

Dietitian Notes / Recipe Tips

Serve with two cups of salad or mixed vegetables of your choice to create a balanced meal that’s packed full of goodness. You could also put one on a burger, or throw one in a wrap for a quick and easy lunch.

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Provider Acknowledgement

Recipe sourced from More Deadly Tucker Cookbook (North Metropolitan Public Health Unit, North Metropolitan Health Service, Government of WA)

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