Salmon, Dill and Potato Patties
Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing my easy and delicious Salmon, Dill and Potato Patties (or fish cakes..whatever you want to call them).
Since falling pregnant I have done my best to incorporate fish 2-3 times per week to get plenty of Omega-3 fatty acids. I was struggling to come up with some dinner ideas for this week and thinking of how I could incorporate fish in a way I haven’t yet, and so this recipe was born!
These patties are great for lunch and dinner, and depending on what you serve them with, you can make them into a light or a hearty meal. The recipe caters for four people (8-12 patties depending on how big you make them) so Nathan and I had them for dinner one night with steamed veggies and boiled greens and then had the leftover patties the following day with a big side salad and tahini lemon dressing!
Speaking of boiled greens, have you ever tried them? I had never thought to boil greens before until a friend from work who is Greek was talking about Horta, which for those of us that did not grow up in a greek family, literally means ‘greens’. Her parents were away visiting Greece and she had been going to their house to take care of their garden, after our conversation she actually bought me in these huge bags of dandelion greens, silver beet, fresh herbs, oranges and lemons. She instructed me to wash and chop the greens, then boil them in salted water for 20 minutes or so before draining and serving with some olive oil and fresh lemon juice. I followed these steps exactly and OMG they taste so good and because of the lemon juice, they were the perfect accompaniment to these salmon patties! Nathan loved them too!
For the salad the following day I threw together some spinach, chopped cucumber, chopped tomato, finely chopped spanish onion and chopped fresh dill. To make the dressing, I mixed together some tahini, olive oil, maple syrup and the juice of one lemon. This tasted DELICIOUS and went perfectly with the leftover patties. To reheat them all I did was put them on a tray and into the oven for 20 minutes or so until they were heated through. Perfectly easy and nutritious lunch!
A few notes on this recipe, you can use regular breadcrumbs or panko bread crumbs or if you don’t have either of those on hand, leave 4 slices of bread out on the counter to dry out a little before blending in a blender or NutriBullet to create your own breadcrumbs. These patties have a mild salmon flavour, the perfect amount for me, however if you love salmon and want a stronger flavour, feel free to add an additional 110g can of wild red salmon to the 210g can already called for in the recipe. It’s all about personal preference, you can always adjust my recipes to suit your tastes and what ingredients you have on hand!
The recipe for these yummy salmon patties is below, I would highly recommend giving them a go (not just because it’s my recipe). If you like them, please leave a comment below or let me know over on Instagram! If you’d like to see more posts like this, make sure you follow my blog and feel free to subscribe via email so you are notified every time I publish a new post.
Until next time friends, take care and stay nourished!
Salmon, Dill and Potato Patties
Super easy and delicious Salmon and Potato Patties, these are great for lunch or dinner providing a fresh and flavourful meal. Can be made more hearty by adding plenty of vegetables or eat them with a salad for a lighter option on a warm day. A great serving suggestion is to have these with a homemade lemon, dill and yoghurt dressing which can be easily thrown together in seconds!
- 4 medium white potatoes
- 1/2 medium red onion
- 1 210g can wild caught red salmon see note
- 1 tsp garlic powder
- 1 large bunch fresh dill
- 1 tbsp Dijon mustard
- 1 large egg
- 1 cup fresh bread crumbs see note
- 1 tsp salt and pepper to taste
- 1 whole lemon
Preheat fan-forced oven to 180 degrees Celsius
Wash and chop the potatoes into 1-2 cm cubes and place in steamer over high heat, steam for 10-15 minutes until soft (alternatively you can boil them)
While the potatoes are cooking, finely chop the red onion and fresh dill (reserve a small amount of dill for serving) and finely grate the lemon rind
Prepare a baking tray with non-stick baking paper
Once the potatoes are soft, remove from heat and allow to cool slightly
Transfer potatoes to a large mixing bowl and mash well until smooth with some small chunks
Add the red onion, fresh dill, lemon rind, garlic powder, Dijon mustard and 1/2 cup of breadcrumbs to the potato and mix through well to combine
Drain the liquid from the red salmon and add to the bowl with the other ingredients, stir well to combine ensuring ingredients are evenly distributed
Finally add egg into the bowl and mix though well, season with salt and pepper
Spread remaining breadcrumbs on a plate and using your hands, mould the potato/salmon mixture into 8-12 patties (depending on desired size) and lightly roll in breadcrumbs before placing on prepared baking tray
Press patties down slightly, drizzle with olive oil and place in preheated oven to bake for 20 - 30 minutes until slightly golden and crispy on the outside
Serve with a a wedge of fresh lemon and remaining dill, these are great with a side salad or freshly steamed vegetables
Patties can be stored in an airtight container in the fridge for up to two days or placed in the freezer for up to one month for ultimate freshness. These go great with a dill, lemon and yoghurt dressing!
If you don't have bread crumbs on hand (which I never do) leave out four pieces of bread on the counter for 30 minutes or so until they start to go a little stale (speed this up by putting them in the oven for 3-5 minutes) then add to a blender or NutriBullet and blend until you have the right breadcrumb consistency.
If you are looking for a grain free option, use almond meal instead of breadcrumbs and adjust quantities until the consistency of the mixture is right.
These patties have a very mild salmon flavour, if you want a stronger salmon flavour, add an additional 110g can of wild caught red salmon in addition to the 210g can called for in the recipe.