Tag: easy recipes

Creamy mushroom and rocket pasta (dairy free and vegan)

Creamy mushroom and rocket pasta (dairy free and vegan)

Hi Friends, Welcome back to another recipe post! So apparently I’ve been on a bit of a pasta kick as my last two recipe posts have both been pasta recipes (what can I say, breastfeeding  = carb life). Today’s recipe is a super creamy and 

September Grocery Budget Challenge: Week 2

September Grocery Budget Challenge: Week 2

Hello hello hello! Welcome to another Kiah’s Kitchen blog post! This is the second instalment of my September Grocery Budget Challenge! If you haven’t seen week one, you can check it out here. For those that need a quick recap – this challenge is all 

Salmon, Dill and Potato Patties

Salmon, Dill and Potato Patties

Hi Friends,

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!

x Kiah

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!

Course Dinner, Lunch, Main Course
Cuisine American, Australian, Mediterranean
Keyword Salmon and Potato Patties
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people
Author KiahsKitchen


  • 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


  1. Preheat fan-forced oven to 180 degrees Celsius

  2. 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)

  3. 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

  4. Prepare a baking tray with non-stick baking paper

  5. Once the potatoes are soft, remove from heat and allow to cool slightly

  6. Transfer potatoes to a large mixing bowl and mash well until smooth with some small chunks

  7. 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

  8. 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

  9. Finally add egg into the bowl and mix though well, season with salt and pepper

  10. 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

  11. 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

  12. Serve with a a wedge of fresh lemon and remaining dill, these are great with a side salad or freshly steamed vegetables

Recipe Notes

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.


The Humble Baked Apple: A perfect fall/winter dessert!

The Humble Baked Apple: A perfect fall/winter dessert!

Hi Friends! Welcome to another recipe post! It was my mums birthday this weekend and to celebrate I had her and my sister over for lunch. I love to cook for and feed others, it’s my way of showing love and generosity. I think I 

Easy Pumpkin, Mushroom and Spinach Risotto

Easy Pumpkin, Mushroom and Spinach Risotto

Hi Friends, Welcome to another Kiah’s Kitchen recipe post! This delicious and creamy pumpkin, mushroom and spinach risotto came about because I am really focusing on minimising food waste and being frugal in the kitchen. I had a butternut pumpkin (I think in America this 

Potato Spinach and Chickpea Curry

Potato Spinach and Chickpea Curry

Welcome! In the spirit of transitioning into winter (if you live in Australia like me) today I am sharing one of favourite my go-to winter dinners; Potato, Spinach and Chickpea Curry.

I love a good curry, they are hearty, comforting, flavourful and aromatic. They are also fairly easy to throw together on a cold winters night! I think the combination of potato, chickpeas and spinach works really well, but you can also do this with other veggies such as some eggplant, cauliflower or any others you fancy!

You can get all of the ingredients required for this recipe from most supermarkets, curry leaves are generally in the fresh herb section of the fruit/veg area. The coconut yoghurt that I use is by the brand Nakula, available in most Woolworths stores and it is honestly the yummiest coconut yoghurt with the best texture!

This recipe makes quite a few servings so you can take leftovers for lunch (the flavours are even better the next day), it also freezes really well so you can store it in the freezer and save it for a night when you can’t be bothered cooking but still want something delicious and healthy.

As always, if you make any of my recipes and share them on Instagram, please tag me @kiahs.kitchen or #KiahsKitchen I would love to see your recreations!

The recipe is detailed below, if you would like a printable PDF version, please click this link: Potato Chickpea and Spinach Curry

Potato, Spinach and Chickpea Curry

Yield: 6-8 servings     Prep time: 10 minutes     Cook time: 60 minutes


500g white potatoes

1 large onion

4 cloves of garlic

1 3 inch piece of fresh ginger

1-2 tbsp of olive oil

1 400mL can full fat coconut milk

1 400mL can diced tomatoes

2 400g cans chickpeas

2 tbsp curry powder

12 fresh curry leaves

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp red chilli flakes

1/2 heaped cup sultanas

1 lemon

1 bunch of fresh coriander

2 cups of basmati rice

1 cup of coconut yoghurt


Wash and dice the potato into 2cm cubes

Peel and finely chop the onion and garlic cloves

Peel and grate the ginger

In a large non-stick pot, heat the olive oil on high and add the onion, sauté until translucent

Add the garlic and ginger to the pot, stirring for another two minutes

Stir in the curry powder, turmeric, ground cumin, ground coriander, chilli flakes and fresh curry leaves, allowing to cook for abut 30 seconds until fragrant

Add the chopped potato to the pot, stir to coat well in spice mixture

Add the tin of coconut milk and the tin of diced tomatoes to the pot, stir well

Bring the mixture to a near boil and then reduce to a simmer, partially covered

Cook for 30 minutes stirring intermittently to ensure the mixture doesn’t stick to the pot

If required, add half a cup of water to give more liquid

At the 30 minute mark, start to cook the rice according to the packet instructions

Drain and rinse the chickpeas adding them to the pot

Add the sultanas to the pot and stir to combine

Once the rice is cooked (roughly 20 mins), check the potatoes (they should be soft so you can easily pierce them with a fork) if they are cooked through, add the spinach to the curry and stir well, if the potatoes aren’t ready yet, continue to simmer until they are before adding the spinach

As soon as the spinach has wilted, remove curry from heat and serve immediately on a bed of cooked basmati rice

Top with fresh lemon juice, a generous amount of fresh coriander and a dollop of coconut yoghurt

Consider serving with a side of coconut bananas, pappadam or vegan naan


This is a super versatile curry, you can swap out some of the potatoes for pretty much any other vegetable and just adjust the cooking time. I will often make this with eggplant in place of some of the potato, so yummy!

For ultimate freshness, leftovers should be refrigerated in an airtight container and consumed within 2-3 days, or frozen for up to 1 month.