Salmon Zucchini Cakes: Mediterranean Fish Patties
These salmon zucchini cakes rely on the removal of excess moisture to maintain their structure. Grate your zucchini and sprinkle it with 15 ml sea salt. Let it rest for 5 minutes so the salt draws out the water. Squeeze the vegetable through a clean towel before mixing it with the flaked salmon. This step prevents the batter from becoming too wet, ensuring your patties stay firm and golden brown in the skillet.
Salmon Zucchini Cakes: Mediterranean Fish Patties
Recipe cardIngredients
Instructions
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Prepare the zucchini
Grate the zucchini into a mixing bowl and sprinkle with sea salt. Let it rest for 5 minutes to draw out moisture. Squeeze the shreds through a towel to remove liquid so the cakes do not become soggy.
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Mix the batter
Stir the flaked salmon and beaten egg into the zucchini. Mix in the panko breadcrumbs, garlic salt, Italian seasoning, lemon zest and lemon juice. Stir until you have a cohesive, slightly wet batter.
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Shape and chill
Divide the mixture into 6 equal portions and shape them into round patties. Place them on a parchment-lined sheet and refrigerate for 30 minutes. This firms the batter so the cakes hold their shape during frying.
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Whisk the sauce
Combine the Greek yogurt, lemon pepper and fresh dill in a bowl. Stir in a pinch of sea salt. Leave the sauce at room temperature so the flavours meld before serving.
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Fry the patties
Heat olive oil in a non-stick skillet over medium heat. Cook each patty for 3 minutes per side until the exterior is golden brown and crisp. Ensure the patty feels firm to the touch before removing it.
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Drain and serve
Transfer the hot cakes to a paper-towel-lined plate to drain excess oil. Serve them immediately while warm. Use the lemon dill yogurt sauce for dipping.
Check the consistency of your batter before shaping. If it feels too loose to form a patty, the zucchini likely retained too much water. Squeeze the shreds more firmly through the towel to ensure the cakes do not fall apart in the skillet.
Getting the texture right
Salt the shredded zucchini and let it rest for 5 minutes. This process draws out excess water from the vegetable. Squeeze the zucchini firmly through a towel before mixing. This prevents the batter from becoming too wet, which ensures your cakes hold their shape and brown properly in the pan.
What to serve with it
Pair these cakes with a light mixed-green salad tossed in a lemon-olive-oil vinaigrette. You may also serve them with lightly sautéed spinach and cherry tomatoes. For added texture, top the finished cakes with a handful of crumbled toasted sunflower seeds to provide a nutty contrast to the soft salmon.
Making it ahead
Shape the patties and refrigerate them for 30 minutes before frying. This chilling period allows the panko and egg to set, ensuring the cakes do not fall apart when you flip them. Prepare the Greek yogurt sauce in advance to allow the lemon pepper and dill flavours to meld.
Storing and reheating
Store cooked cakes in the refrigerator for up to 4 days. Wrap them individually in foil and freeze for up to 3 months. To reheat, use a preheated oven at 180°C (350°F) for 10 minutes or a skillet over low heat until they are warmed through.
Nutrition per serving
- Calories
- 215
- Protein
- 14.2 g
- Carbs
- 11.5 g
- Fat
- 10.8 g
- Fiber
- 1.8 g
- Sugar
- 3.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Do salmon and zucchini go well together?
Yes. The mild, earthy flavour of the zucchini balances the rich oiliness of the canned salmon. The addition of lemon zest and dill in the sauce provides a bright acidity that ties the two main ingredients together.
What is the best binder for salmon patties?
A combination of beaten egg and panko breadcrumbs works best. The egg provides structural protein that coagulates during cooking, while the panko absorbs excess moisture to create a firm, cohesive patty that does not crumble.
What are the ingredients for salmon and zucchini cakes?
You need canned salmon, shredded zucchini, egg, and panko breadcrumbs. The flavour is built with garlic salt, dried Italian seasoning, and lemon zest. A side sauce is made using Greek yogurt, lemon pepper, and fresh dill.
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.
