Zucchini and turmeric salmon patties

Easy to freeze
Leftovers for lunch boxes
Zucchini and turmeric salmon patties
Makes: 12
Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes


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 red onion, finely diced
¾ cup wholemeal breadcrumbs
Olive oil spray
Pinch of salt


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

Form salmon patties, approximately ¼ cup of mix in each pattie.

Spray a non-stick fry pan with olive oil and heat over medium-high heat. Cook the patties for 3-5 minutes each side or until brown and cooked through.