Fresh Salmon Patties
These patties are a great way to enjoy salmon and are lighter option to traditional recipes, which used mashed potato and breadcrumbs. Use these patties as the protein portion of meals and see the serving suggestions below for some ideas! Leftovers can be frozen and warmed up prior to enjoying.
Makes approx. 10
Calorie Count
Total mixture = 1,235cal
- If making 10 patties, each patty is approx. 123.5cal
- If making 8 patties, each patty is approx. 154cal
- If making 6 patties, each patty is approx. 205cal
Ingredients
- 400g fresh salmon fillet, skin removed
- 1 egg, beaten
- 1 tbsp. Dijon mustard
- ½ bunch fresh chives or dill, chopped
- 1 tbsp. soy sauce/tamari
- 1 clove garlic, crushed
- fresh chilli, sliced or chilli flakes (optional)
- ½ bunch spring onions, chopped finely
- 1/3 cup brown rice or wholemeal flour
- 1 tbsp. sesame seeds (a mix of black and white is nice)
Method
- Chop salmon roughly into cubes, put in a food processor and pulse until salmon is finely chopped (avoid over pulsing to avoid mush)
- Place salmon in a bowl with mustard, chives/dill, tamari, garlic, egg, chilli and spring onions, mix well
- Add a small amount of flour at a time, enough to bind and bring the mixture together (avoid putting too much flour)
- Form the mixture into patties and sprinkle with sesame seeds
- Cook in a pan over medium heat on each side approx. 4-5 minutes until cooked through, or place in the oven on a baking tray for approx. 10 mins on each side
Serving Suggestions
- In a bun with sliced avocado, beetroot, lettuce, tomato, grated carrot etc (for a low carb version, do the same but in a lettuce cup)
- On a wholegrain wrap with avocado and salad of choice
- In a salad with mango, spinach, tomato and avocado
- With sweet potato mash and steamed greens
- In a bowl with brown rice, fresh tomato salsa, lettuce and avocado
- On their own as a quick snack
- For breakfast alongside sautéed spinach, grilled tomato and a runny boiled egg