Salmon Veggie Patties: Savoury Fish and Vegetable Cakes
The quality of your canned salmon determines the texture of these salmon veggie patties. Choose a brand with firm chunks and avoid those with a mushy consistency or an overly strong fishy odour. Drain the liquid thoroughly before use to prevent the mixture from becoming too wet. If the base is too moist, the patties will lack structure and may break apart in the skillet.
Combine the fish with panko breadcrumbs, fresh dill, and parsley for a balanced, savoury result. You must refrigerate the mixture for at least 15 minutes to allow it to firm up before shaping. This step ensures the cakes hold their form during the 16 minutes of cooking. Fry them in olive oil until the edges are crisp and the centre is hot. Serve them with the cucumber-yogurt sauce for a fresh contrast to the fried exterior.
Salmon Veggie Patties: Savoury Fish and Vegetable Cakes
Recipe cardIngredients
Instructions
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Prepare the salmon
Drain the canned salmon and discard any liquid. Use a fork to break the fish into coarse flakes in a large bowl. This ensures the patties have a consistent texture.
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Mix the aromatics
Add the finely grated onion, chopped dill, chopped parsley, chopped capers and minced garlic to the bowl. Mix gently to combine the flavours without overworking the fish.
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Bind the mixture
Fold in the beaten egg, panko breadcrumbs, plain mayonnaise, Dijon mustard, and lemon juice. Season with salt and black pepper. Mix until the mixture holds together when pressed so the patties do not break during frying.
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Chill the mixture
Cover the bowl with cling film. Place the mixture in the refrigerator. You must chill the mixture to allow it to firm up for easier shaping.
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Shape the patties
Heat the olive oil in a non-stick skillet over medium heat. Divide the chilled mixture into six equal portions. Shape each into a round patty about 3 cm thick.
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Fry the first side
Place the patties in the hot skillet. Cook for 3-4 minutes until the edges are crisp and the surface is golden brown. This creates a savoury crust.
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Brown the second side
Flip each patty and cook for another 3-4 minutes. Ensure the centre is hot. Do not overcook the fish or the patties will become too dry.
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Drain and serve
Transfer the cooked patties to a cooling rack or paper towels. This removes excess oil to maintain the crisp exterior. Plate and serve immediately for the best texture.
If the mixture feels too wet and struggles to hold its shape when you press it, it will likely fall apart in the pan. Sprinkle in 10 g of ground flaxseed or a tablespoon of oat flour and mix again to provide the necessary structure.
Panko breadcrumbs substitutes
Use 80 g of almond flour or oat flour if you need a gluten-free option. These substitutes change the texture slightly but maintain the structure. Do not omit the binder entirely, as the patties will fall apart in the skillet without a dry ingredient to absorb the moisture.
What to serve with it
Place these patties on a crisp green salad with a light vinaigrette for lunch. You can also pack them into a whole-grain wrap with sliced avocado and lettuce. For a heavier meal, serve them alongside roasted baby potatoes with a drizzle of olive oil and the cucumber-yogurt sauce.
Storing and reheating
Keep cooked patties in the refrigerator for 2 to 4 days. Do not leave them unrefrigerated for longer than 2 hours. For long-term storage, place them in a freezer-safe container for up to 3 months. Defrost them overnight in the refrigerator before reheating them in a pan.
Nutrition per serving
- Calories
- 285
- Protein
- 18.4 g
- Carbs
- 12.1 g
- Fat
- 16.8 g
- Fiber
- 1.2 g
- Sugar
- 3.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What veggie goes well with salmon patties?
Cucumber and grated onion work well. The onion provides a savoury base within the patty, while the cucumber in the yogurt sauce adds a cool, crisp contrast to the fried salmon.
What are the ingredients for salmon and vegetable patties?
You need canned salmon, egg, panko, mayonnaise, Dijon mustard, lemon juice, dill, parsley, onion, capers, and garlic. These combine to create a balanced profile of acidity and freshness.
What is the best vegetable that goes with salmon?
Fresh dill and parsley are the best herbs for this dish. They cut through the richness of the salmon and mayonnaise, providing a bright flavour that complements the fish.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
