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Photo of Salmon patties with winter salad by WW

Salmon patties with winter salad

Total Time
1 hr
25 min
35 min
Serve crisp, herbed seafood patties with a tart grapefruit salad for a modern twist on this family-friendly meal


Sebago potato

340 g, (400g), brushed, peeled, cut into 3cm chunks

Canned red salmon in water, drained

1 415g can, flaked


4 small, green, thinly sliced

Fresh flat-leaf parsley

¼ cup(s), chopped


2 medium, lightly beaten

Plain flour

cup(s), (50g)

Dried breadcrumbs

½ cup(s), (50g), dried packaged


1 whole, pink

Baby spinach

80 g


1 small, peeled, chopped

Olive oil

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 190ºC or 170ºC fan-forced. Lightly spray a baking tray with oil. Cook potatoes in saucepan of boiling water for 10–15 minutes or until tender. Drain, then transfer to a large bowl and coarsely mash. Cool for a few minutes, then mix in salmon, green shallots and parsley with a fork.
  2. Divide mixture into 12 portions, then roll each into a ball and press gently to flatten out into a 6cm patty.
  3. Place eggs in a shallow bowl. Spread flour and breadcrumbs onto two separate plates. Coat patties in flour, dusting off excess. Dip into egg, then coat in breadcrumbs, pressing gently. Place patties on prepared tray and lightly spray with olive oil. Bake for 20 minutes, turning once, or until golden.
  4. To make winter salad, cut skin and pith from grapefruit. Holding grapefruit over bowl to catch any juice, cut between membranes to segment, then cut each segment in half. Combine spinach, avocado and grapefruit in a bowl and toss with oil and 1 tbs grapefruit juice. Season with salt and freshly ground black pepper. Serve patties with salad.