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Salmon Cakes

Makes 8 patties


  • 750g potatoes, peeled and chopped
  • 1/4 cup hot Australian milk
  • 40g Australian butter
  • salt and pepper, to taste
  • 1 small leek, washed and finely sliced
  • 1 clove garlic, crushed
  • 210g can pink salmon, drained and skin removed
  • plain flour, to coat
  • 1 egg, lightly beaten
  • 1 cup fresh white breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • Australian butter, extra, for cooking
  • 1 lemon, sliced, for garnish
  • seasonal vegetables, for serving
Download Recipe (PDF)


  1. 1. Boil potatoes until tender, drain well and mash until smooth. Add milk, half the butter and season to taste. Mix until well combined.
  2. 2. Melt remaining butter in a frypan, add leek and garlic and cook over a low heat until soft. Add cooked leek mixture to mashed poatato and gently fold in salmon. Rest mixture in refrigerator for 30 minutes before dividing mixture into 8 portions.
  3. 3. Roll into pattie shapes. Coat patties in flour, dip in egg and combined breadcrumbs and parsley. Heat extra butter in frypan and cook patties until golden. Serve with sliced lemon and seasonal vegetables.

Nutritional Information

Nutrients per serve:
Energy (kj) 1726
Protein (g) 18
Fat, Total (g) 21
Carbohydrates (g) 39
Sodium (mg) 0
Calcium (mg) 202
Iron (mg) 0


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