Skip to main content
Coles

Salmon patties with baby broccoli, snow pea and almond salad

Skip to IngredientsSkip to Method
  • Dairy free
  • Lactose free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • Over 4 serves veg or fruit

With a golden breadcrumb coating, these salmon and potato patties turn a can of salmon into a delicious meal, perfect with mixed greens and tartare sauce.

  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes, (+ 10 mins cooling time)
Salmon patties with baby broccoli, snow pea and almond salad

Ingredients

  • 4 (about 800g) brushed potatoes, peeled, coarsely chopped
  • 415g can red salmon, drained, skin and bones removed
  • 2 spring onions, thinly sliced
  • 3 Coles Australian Free Range Eggs
  • 1/2 cup (75g) plain flour
  • 2 cups (150g) panko breadcrumbs
  • Canola or vegetable oil, to shallow-fry
  • 2 bunches baby broccoli, ends trimmed, halved lengthways
  • 200g snow peas, halved lengthways
  • 2 tbs flaked almonds, toasted
  • 1 lemon, zested, juiced
  • Tartare sauce, to serve

Nutritional information

Per serve: Energy: 2990kJ/715 Cals (34%), Protein: 40g (80%), Fat: 30g (43%), Sat Fat: 5g (21%), Carb: 65g (21%), Sugar: 8g (9%), Dietary Fibre: 7g (23%), Sodium: 258mg (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 15 mins or until tender. Drain well. Use a fork to coarsely mash. Set aside for 10 mins to cool slightly.
  2. Step 2

    Add the salmon, spring onion and 1 lightly whisked egg to the potato mash. Stir to combine. Season. Divide mixture into 8 even portions and shape to form 6cm patties.
  3. Step 3

    Place the flour, 2 lightly whisked eggs and breadcrumbs in 3 separate shallow bowls. Dip a salmon patty into the flour to lightly coat. Dip into the egg then roll in breadcrumbs to coat. Place on a plate. Repeat with remaining patties.
  4. Step 4

    Pour enough oil into a large frying pan to reach 1cm deep. Place over a medium heat. Add half the patties and cook for 2-3 mins each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining patties.
  5. Step 5

    Meanwhile, cook the baby broccoli and snow peas in a large saucepan of salted boiling water for 2 mins or until tender crisp. Drain well. Toss with the almond and lemon zest.
  6. Step 6

    Divide vegetables and salmon patties among serving plates. Serve with tartare sauce and drizzled with lemon juice.

Recipe tip

COOK. STORE. SAVE.
Store it right:
Cooked salmon patties can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months, making them a great option for meal prep. Defrost frozen patties in the fridge. Shaped but uncooked patties can be prepared a day ahead and refrigerated in an airtight container, either in a single layer or separated by baking paper or silicone sheets. Uncooked patties can also be frozen for up to 2 months: freeze in a single layer then transfer to an airtight container. 

Use it Up: Use up leftover spring onions in stir fries or salads, as a garnish for rice and noodle bowls, or in a barbecued spring onion naan.

These easy salmon patties with potato are a tasty, affordable dinner

Salmon patties, also called salmon rissoles or salmon cakes, have a triple appeal: they’re easy to make, often use ingredients you already have, and can be made in advance (which is great for meal-prep). Best of all, since this recipe for salmon patties uses canned fish, it’s budget-friendly too.

The combination of the hearty filling and golden crunchy breadcrumb coating makes these crispy patties a great centrepiece for a meal such as this one. We’ve rounded out the plate with cooked baby broccoli and snow peas, but any veggies, leafy greens, or a grain salad would work. You could also serve these patties in other ways, such as in burgers or wraps with a dollop of homemade tartare sauce.

What is the best salmon to use for this recipe? 

The canned salmon used in this salmon patty recipe is a great choice. While fresh salmon can be used in patty recipes, canned salmon makes these patties a great last-minute lunch or dinner idea if you have breadcrumbs, eggs and potatoes on hand. You could also use tinned pink salmon in this recipe, although it has a milder flavour and softer texture so the result may be a little different. 

Once you’ve stocked up on tinned salmon, you can get creative with flavours. These lemony salmon cakes are made bright and zesty with fresh citrus and dill, so they’re a great choice for summer. This style of fish cakes also works well with canned tuna, such as in these tuna patties with creamy dressing.

If you want to try a version that calls for fresh fillets, follow this recipe for salmon patties with apple salad

How to make salmon patties: tips, tricks and taste

The perfect salmon patty is not too moist, not too dry, so it tastes great and just as importantly, doesn’t fall apart during cooking. To make sure your patties hold together well,  thoroughly drain the canned salmon and the cooked potato. The other key to success is the egg. Egg in the patties, and the beaten egg that helps form the breadcrumb coating, not only adds a lovely golden crunch but helps hold the patties together. Don’t be tempted to leave out the egg in either step of the patty-making. 

Red salmon has plenty of flavour, but if you like you can experiment with adding more. Think fragrant herbs like dill, tarragon, thyme and parsley. For something Asiatic, try lemongrass, coriander, or garlic chives. Grated lemon zest or finely chopped gherkins or capers can also be great additions. 

If you love spice, you could add ground chilli or flakes to the fish mixture prior to frying. Other flavourful spices include turmeric, cayenne, or even a little curry powder, which would pair beautifully with fresh salad.

Other great ways to serve these patties

The vibrant salad of cooked greens, slivered almonds and lemon zest in this recipe is a great pairing with the patties, but there are many other ways to serve these versatile fish cakes. Create a different meal each time you cook them by pairing with other side dishes, such as a zesty coleslaw or a chopped seasonal salad. Pop them in a soft burger bun with lettuce, tomato slices and tangy sauce. You could even turn them into a taco filling by pairing them with tomato, avocado and your favourite salsa. 

Tartare sauce is a great match with these potato salmon patties, but other condiments also work well. Plain mayonnaise is an easy option, or zest up a purchased mayo with lemon and garlic for a quick aioli, or hot sauce for something with kick. Tzatziki (bought or homemade) is also a great match for these patties. 

FAQs

Salmon patties with baby broccoli, snow pea and almond salad

Salmon patties with baby broccoli, snow pea and almond salad
  • Serves4
  • Cook time30 minutes
  • Prep time20 minutes, (+ 10 mins cooling time)
Ingredients
  • 4 (about 800g) brushed potatoes, peeled, coarsely chopped
  • 415g can red salmon, drained, skin and bones removed
  • 2 spring onions, thinly sliced
  • 3 Coles Australian Free Range Eggs
  • 1/2 cup (75g) plain flour
  • 2 cups (150g) panko breadcrumbs
  • Canola or vegetable oil, to shallow-fry
  • 2 bunches baby broccoli, ends trimmed, halved lengthways
  • 200g snow peas, halved lengthways
  • 2 tbs flaked almonds, toasted
  • 1 lemon, zested, juiced
  • Tartare sauce, to serve
    Description

    With a golden breadcrumb coating, these salmon and potato patties turn a can of salmon into a delicious meal, perfect with mixed greens and tartare sauce.

    Method
    1. Step 1

      Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 15 mins or until tender. Drain well. Use a fork to coarsely mash. Set aside for 10 mins to cool slightly.
    2. Step 2

      Add the salmon, spring onion and 1 lightly whisked egg to the potato mash. Stir to combine. Season. Divide mixture into 8 even portions and shape to form 6cm patties.
    3. Step 3

      Place the flour, 2 lightly whisked eggs and breadcrumbs in 3 separate shallow bowls. Dip a salmon patty into the flour to lightly coat. Dip into the egg then roll in breadcrumbs to coat. Place on a plate. Repeat with remaining patties.
    4. Step 4

      Pour enough oil into a large frying pan to reach 1cm deep. Place over a medium heat. Add half the patties and cook for 2-3 mins each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining patties.
    5. Step 5

      Meanwhile, cook the baby broccoli and snow peas in a large saucepan of salted boiling water for 2 mins or until tender crisp. Drain well. Toss with the almond and lemon zest.
    6. Step 6

      Divide vegetables and salmon patties among serving plates. Serve with tartare sauce and drizzled with lemon juice.