• Iris Windsor

Salmon and Sweet Corn Patties

This is a quick and easy dish that children will enjoy. These can be prepared ahead, using canned or fresh salmon or white fish and left in the fridge just ready to cook


3 x 130gm cans Salmon Skin and Boneless, Drained and flaked (1.5 cups if using fresh)

1½ cup (approx 315gms) mashed potato (can buy ready mashed ... Woolworths Classic Potato Mash, 475gms)

1 cup frozen corn thawed or 1 can sweet corn drained

1 cup thinly sliced shallots

1/4 cup breadcrumbs

1 tsp lemon zest grated

1 egg lightly beaten

½ tsp salt

¼ tsp black pepper

1 tbsp fresh parsley, finely chopped

1 cup panko breadcrumbs

1/2 cup olive oil


  1. Preheat the oven to 180C

  2. Mix the salmon, potato, corn, egg, 1/4 cup breadcrumbs, parsley, shallots, lemon zest, salt and pepper in a bowl

  3. Form eight ¾-inch-thick patties and freeze them for around 5 minutes until just firm

  4. Place panko breadcrumbs on a plate.

  5. Press the salmon cakes in the breadcrumbs to coat both sides

  6. Heat the olive oil in a large ovenproof skillet over medium-high heat

  7. Add the salmon cakes (cook 4 at a time if they don't all fit in the pan)

  8. Cook until golden brown, 3 to 4 minutes per side

  9. Transfer the salmon cakes to the oven and bake for another 6 – 8 minutes to finish off cooking

  10. Serve with a salad, fresh lemon, and a side of tartar sauce

To learn more about us, at Dragonfly's Early Learning at Coolum Beach, go to https://www.dragonflys.com.au/contact-us

Or give us a call on 07 5471 6500. We would love to hear from you

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