Salmon Patties with Mustard ‘Aoili’


  • 500g salmon fillets
  • OR 500g tinned salmon
  • 200g sweet potato
  • 200g potato
  • 1 tbsp dill (or 1/2 tbsp tube dill)
  • 1 tbsp parsley
  • 3 spring onions
  • 1/2 cup breadcrumbs
  • 1 egg
  • salt
  • pepper
  • extra breadcrumbs (for coating)
  • oil (for cooking)
  • 4 tbsp plain greek yoghurt
  • 1 tbsp wholegrain mustard
  • steamed green veg
  • OR salad


  • Prep Ingredients: Lightly whisk egg and thinly slice spring onions. Finely chop fresh salmon fillets or if using tinned drain and flake salmon.
  • Chop the potatoes into quarters and place into a microwave safe dish with a little water added. Cook on high for 6mins or until the potato is cooked through and soft.
  • Mash potato in a bowl and then add the salmon, herbs, onion, breadcrumbs and egg. Add salt and pepper to taste. Gently mix to combine.
  • Roll mix into 10 balls and coat with extra breadcrumbs.
  • If there is time, place balls on a plate and refrigerate for 30mins.
  • Heat the oil in a large frying pan over medium heat. Add half the salmon cakes and cook for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining salmon cakes.
  • Meanwhile, make the side sauce by combining the yoghurt and mustard.
  • Divide salmon cakes among serving plates with sides and sauce.

Egg-free alternative:

Use 1tsp Orgran ‘No Egg’ + 2Tbsp water to replace the egg

Dairy/lactose-free alternative:

Use lactose-free yoghurt or dairy-free option e.g. coconut yoghurt

Gluten Free alternative:

Use quinoa flakes instead of breadcrumbs.