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Home > Recipes > Zucchini and turmeric salmon patties

Zucchini and turmeric salmon patties

Image of stacked zucchini tumeric and salmon patties with a side of tzatziki and lemon wedges on a large stone plate.
(1)
Preparation time: 10 minutes
Cooking time: 35 minutes
Makes: 12
 patties
Serves: 6
Dairy free
,
Nut free
Image of stacked zucchini tumeric and salmon patties with a side of tzatziki and lemon wedges on a large stone plate.
  • 0.5 serves of vegetables per 
  • 2 patties
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Ingredients

1 zucchini, grated, excess liquid squeezed out
200g can salmon, drained
2 eggs
½ tsp garlic powder
½ tsp dried mixed herbs
½ lemon, juiced
¾ tsp ground turmeric
¼ cup chopped dill
¼ cup chopped parsley
½ onion, finely diced
¾ cup wholemeal breadcrumbs
1 tbsp olive oil
Pinch of salt

* Dairy free if not served with minty yoghurt dip

Savvy swaps

You can swap:

Canned salmon
Canned tuna
Canned salmon
Cooked salmon
Dill
More parsley
Fresh lemon juice
20ml of bottled lemon juice

Tips

  • Canned salmon is handy to keep in the pantry. Canned salmon provides essential omega 3 fatty acids.
  • Using salmon in springwater instead of brine can help lower your sodium intake.
  • Salmon is a good source of protein. Protein is important for children’s growth and development.

  • You can juice the leftover lemon and freeze for later use.
  • Leftover patties can be frozen or take for lunch in a wrap or roll with some salad.
  • This recipe is a good way to use up a zucchini that is a bit soft.

  • You can save money by using home brand salmon and eggs.
  • You can make your own breadcrumbs by blending or grating leftover bread crusts.
  • Herbs and spices are great to have in the pantry. They are an inexpensive way to add flavour to recipes as you only need a small amount.

Method

Step 1
Mix all the ingredients (except olive oil) together in a bowl.

Step 2
Form the mixture into 12 salmon patties.

Step 3
Grease non-stick fry pan with olive oil and heat over medium-high heat.

Step 4
Cook the patties for 3-5 minutes each side or until brown and cooked through.

Serving suggestion: serve with minty yoghurt dip*.

Food safety tip: if you are taking leftovers for lunch, the patties need to be kept cold so pack an ice brick.

Tips

  • Canned salmon is handy to keep in the pantry. Canned salmon provides essential omega 3 fatty acids.
  • Using salmon in springwater instead of brine can help lower your sodium intake.
  • Salmon is a good source of protein. Protein is important for children’s growth and development.

  • You can juice the leftover lemon and freeze for later use.
  • Leftover patties can be frozen or take for lunch in a wrap or roll with some salad.
  • This recipe is a good way to use up a zucchini that is a bit soft.

  • You can save money by using home brand salmon and eggs.
  • You can make your own breadcrumbs by blending or grating leftover bread crusts.
  • Herbs and spices are great to have in the pantry. They are an inexpensive way to add flavour to recipes as you only need a small amount.

Rating

5
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