Salmon patties

Salmon patties

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

This light and lovely seafood dish is a flash in the pan, but will fast become a family favourite.

Featured in
Quick meals, Picnic recipes


  • 4 (about 800g) sebago potatoes, peeled, coarsely chopped
  • 2 (about 500g) salmon fillets, cut into 1cm pieces
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons coarsely chopped dill
  • 6 green onions, trimmed, thinly sliced
  • 1/2 cup (75g) plain flour
  • 3 eggs, lightly whisked
  • 1 1/2 cups (135g) packaged breadcrumbs
  • Vegetable oil, to shallow-fry
  • 1/2 cup (125g) mayonnaise
  • 1 tablespoon lemon juice
  • 2 tablespoons coarsely chopped capers
  • 4 small gherkins, finely chopped
  • Mixed salad leaves, to serve


  • Step 1
    Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and bring to a simmer. Cook for 10 minutes or until tender. Drain well. Use a fork to coarsely mash. Set aside for 10 minutes to cool slightly.
  • Step 2
    Add the salmon, lemon rind, half the dill, half the green onions and 1 egg and stir to combine. Season with salt and pepper. Divide mixture into 8 even portions and shape into 6cm discs.
  • Step 3
    Place the flour, remaining eggs and breadcrumbs in separate bowls. Dip a salmon cake into the flour to lightly dust. Dip in the egg then roll in breadcrumbs to coat. Place on a plate. Repeat with remaining salmon cakes.
  • Step 4
    Heat the oil in a large frying pan over medium heat. Add half the salmon cakes and cook for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining salmon cakes.
  • Step 5
    Meanwhile, combine the mayonnaise, lemon juice, capers, gherkins, remaining dill and green onions in a small bowl.
  • Step 6
    Divide salmon cakes among serving plates. Top with mayonnaise mixture. Serve immediately with mixed salad leaves.


  • 3479 kj


  • 33g

    Fat Total

  • 7g

    Saturated Fat

  • 9g


  • 49g


  • 253mg


  • 739.27mg


  • 20g

    Carbs (sugar)

  • 79g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Rob Palmer
  • Publication: Notebook:



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