These simple yet irresistible salmon patties are a fantastic mid-week meal for the whole family. We recommend cooking a double batch of patties for a delicious on-the-go lunch the following day. Packed with omega-3, protein and vitamin B, salmon is a key food to include in your diet to keep your immune system strong, especially with the flu season approaching!
Ingredients (Serves 4)
Salmon Patties:
- 300g salmon
- 3 tablespoons cold-pressed extra virgin coconut oil
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 cup almond meal
- 1 egg, beaten
- 1 tablespoon chives, chopped
- Sea salt & pepper, to taste
To serve:
- 600g sweet potato, cut into 5mm thick chips
- 2 tablespoons cold-pressed extra virgin coconut oil, melted
- 100g rocket
- 2 avocados, mashed
- 1/2 bunch coriander, chopped
- 1 lime, juiced
- Sea salt & pepper, to taste
Method
- Preheat oven to 180°C and line a large baking tray with baking paper.
- Melt 1 tablespoon oil on the baking tray and add the salmon fillet. Bake skin side down for 15 minutes. Remove from the oven and set aside to cool; discarding the skin.
- In a bowl, add 2 tablespoons of melted oil, sweet potato chips and season well and toss to combine. Transfer to baking tray and bake for 25 minutes, turning halfway.
- In a large bowl, break the salmon apart with a fork. Add onion and garlic powder, almond meal, egg, chives and season well. Form 8 medium balls, moulding each with your hands.
- Heat remaining coconut oil in a frypan, flatten the patties and shallow fry, flipping halfway through.
- Repeat for additional patties, adding in more coconut oil each time if required.
- Serve two patties on the rocket, alongside the sweet potato chips.
- Top with avocado, chopped coriander and a squeeze of lime.
Recipe developed with the assistance of Melinda Benstead, Integrative Nutrition Health Coach and Recipe Creator for TNN. Learn more in Meet Min here.
Image by Sarah Craven Photography.