Zucchini and turmeric salmon patties
1
serves of vegetables in each serve
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4
0.5 serves of vegetables per 2 patties
Diet and Allergies:
Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4
0.5 serves of vegetables per 2 patties
Diet and Allergies:
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
Method
Step 1
Mix all the ingredients (except olive oil) together in a bowl.
Step 2
Form the mixture into 12 salmon patties, approximately ¼ cup of mix in each pattie.
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 and salad.
Ingredient swaps:
- You can swap canned salmon for canned tuna.
- Use leftover cooked salmon instead of canned salmon.
Budget tips:
- You can save money by using home brand salmon and eggs.
- You can make your own breadcrumbs by blending or grating leftover bread crusts.
Reduce waste:
- 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.
Nutrition tips:
- Fish is a valuable source of essential omega 3 fatty acids.
- Using salmon in spring water instead of brine can help lower your sodium intake.
