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Photo of Salmon and sweet potato patties by WW

Salmon and sweet potato patties

Total Time
45 min
20 min
25 min
Serve these crunchy, golden patties with a chunky salsa made of fresh, flavoursome vegetables and a sprinkling of basil and walnuts


Orange sweet potato (kumara)

500 g

Frozen green peas

cup(s), (80g)

Skinless salmon

2 medium, (2 x 160g fillets)

Fresh lemon rind

5 g, (5cm strip)

High fibre white bread

95 g, made into fresh breadcrumbs (about 1⅓ cups)


1 medium, lightly beaten

Green shallot(s)

2 individual, thinly sliced


1 medium, cut into wedges, to serve

Oil spray

3 x 3 second spray(s)


  1. Boil, steam or microwave potato and peas, separately, until just tender. Drain. Place potato in a large bowl and mash until smooth. Stir in peas and set aside to cool.
  2. Meanwhile, place salmon and lemon rind in a medium saucepan. Cover with water. Bring to the boil over medium heat. Reduce heat to low and simmer, covered, for 8–10 minutes or until salmon is just cooked through. Drain. Discard lemon rind. Cool salmon for 10 minutes. Using a fork, f lake salmon into small pieces.
  3. Add salmon, 1⁄3 cup breadcrumbs, egg and shallots to potato mixture and mix to combine. Place remaining breadcrumbs on a plate. Shape 1⁄3 cup mixture into a 2cm-thick patty. Roll in breadcrumbs to coat. Repeat to make 8 patties. Lightly spray with oil.
  4. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties, in batches, for 2–3 minutes each side or until golden. Serve with lemon wedges


SERVING SUGGESTION: baby rocket leaves with capsicum and walnut salsa. For salsa, combine 1 red capsicum (finely chopped), 1 yellow capsicum (finely chopped), 2 tomatoes (finely chopped), ½ small red onion (finely chopped), ¼ cup finely chopped basil, 2 tbs finely chopped walnuts, 1 tablespoon olive oil and 1 tablespoon white balsamic vinegar in a bowl and toss to combine.