Salmon & corn patties

Salmon & corn patties

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  • 0:20 Prep
  • 0:25 Cook
  • Capable cooks

Mash, canned fish and a flavoursome mix of vegies makes for great-tasting patties.

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Nutrition information, Pantry recipes


  • 600g sebago (brushed) potatoes, peeled, coarsely chopped
  • 2 1/2 tablespoons olive oil
  • 1 small red capsicum, halved, deseeded, finely chopped
  • 185g (1 cup) fresh corn kernels
  • 3 shallots, ends trimmed, thinly sliced
  • 1 x 415g can red salmon, drained, skin and bones removed, flaked
  • 1 egg, lightly whisked
  • 45g (1/2 cup) dried (packaged) breadcrumbs
  • Mixed salad leaves, to serve

Avocado & tomato salsa

  • 1 small avocado, halved, stone removed, peeled, finely chopped
  • 1 large tomato, halved, deseeded, finely chopped
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon fresh lime juice
  • 2 teaspoons olive oil
  • Salt, to season


  • Step 1
    Cook the potato in a steamer basket over a saucepan of simmering water, covered, for 12 minutes or until tender. Transfer to a large bowl. Use a potato masher to mash until smooth.
  • Step 2
    Meanwhile, heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Add the capsicum and corn and cook, stirring occasionally, for 5 minutes or until the capsicum is soft. Stir in the shallot.
  • Step 3
    Add the capsicum mixture, salmon and egg to the potato. Season with salt and pepper. Stir until well combined. Divide the mixture into 8 equal portions. Shape each portion into a 2cm-thick patty. Place the breadcrumbs on a plate. Add 1 patty to the breadcrumbs and press firmly to coat. Transfer to a large plate. Repeat with remaining patties and breadcrumbs. Cover and place in the fridge for 30 minutes to chill.
  • Step 4
    Wipe the frying pan clean with paper towel. Heat the remaining oil in the pan over medium-high heat. Add half the patties and cook for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining patties. (To freeze, see note.)
  • Step 5
    To make the avocado & tomato salsa, place the avocado, tomato, coriander, lime juice and oil in a small bowl and gently toss until just combined.
  • Step 6
    Divide the patties among serving plates. Spoon over the avocado & tomato salsa. Season with salt and pepper. Serve with mixed salad leaves.

  • Low carb
  • Lower gi
  • Lactose free
  • Milk free
  • Peanut free
  • Shellfish free
  • Tree nut free


  • 2130 kj


  • 27g

    Fat Total

  • 4g

    Saturated Fat

  • 7.5g


  • 28g


  • 39g

    Carbs (total)

All nutrition values are per serve


Tip: You’ll need to remove the kernels from about 2 small corncobs for this recipe. To freeze: At the end of step 4, set patties aside to cool completely. Wrap the patties individually in freezer paper or plastic wrap. Place in sealable freezer bags or an airtight container. Label, date and freeze for up to 3 months. To thaw: Unwrap the patties and transfer to a large plate. Place in the fridge for 6 hours or until thawed. To reheat: Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the thawed patties, in a single layer, on the lined tray. Bake in oven for 12-15 minutes or until heated through. Continue from step 5.

  • Image credit: Ben Dearnley
  • Publication: Australian Good Taste



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