Salmon patties

Salmon patties

Directions: 30 minutes
Cook time: 15 minutes
Servings: 8 patties
Allergens: Eggs, Fish, Milk, Wheat and triticale,
Plan ahead
Recipe submitted by nutrition trainees


  • 1 kg skinless salmon fillet
  • 60 ml (¼ cup) olive oil
  • Pinch black pepper
  • Pinch of salt
  • 160 ml (⅔ cup) breadcrumbs (Homemade whole wheat breadcrumbs recipe)
  • 3 whole eggs
  • 2 egg whites
  • 60 ml (¼ cup) 0% Greek-style yoghurt
  • 30 ml (2 Tbsp) mayonnaise (Homemade mayonnaise recipe)
  • 15 ml (1 Tbsp) Sambal Oelek chili paste (hot sauce)


  • Baking sheet
  • Large bowl
  • Ice cream scoop
  • Non-stick skillet


  1. Place rack in the centre of the oven and preheat to 400°F (200°C).
  2. Place salmon on a baking sheet. Oil and season.
  3. Bake for 15 to 20 minutes or until fully cooked. Thickness of fillet will affect baking time. Transfer from oven to a plate.
  4. Break fillet into large pieces to cool.
  5. Place salmon pieces, breadcrumbs, eggs, egg whites, yoghurt, mayonnaise, and Sambal Oelek in a large bowl.
  6. Stir until salmon is completely broken up. Season to taste.
  7. Using an ice cream scoop with a capacity of around 80 ml (⅓ cup), divide and shape mixture to make 8 patties of equal size.
  8. Heat half the oil in a large, non-stick skillet. Fry patties 4 at a time, pressing down lightly with a fork to flatten. Turn to brown both sides. Repeat for remaining patties.


  • Serve salmon patties in hamburger buns for something a little different.  Garnish with mayonnaise or tarragon yoghurt.