Salmon Patties with Mustard ‘Aoili’


  • 500g salmon fillets (finely chopped) OR tinned salmon, drained and flaked.
  • 200g Sweet Potato
  • 200g Potato
  • 1 x Tbsp dill (or ½ tbsp tube dill)
  • 1 x Tbsp parsely
  • 3 spring onions, thiny sliced
  • ½ cup Breadcrumbs (or quinoa flakes)
  • 1 egg, lightly whisked
  • Salt & Pepper to taste
  • Extra Breadcrumbs for coating (or quinoa flakes for GF)
  • Oil for cooking
  • Side of Steamed Green Veg or Salad, to serve
  • 4tbsp Greek Plain Yoghurt
  • 1tbsp of Wholegrain Mustard


  • Chop the potatoes into quarters and place into a microwave safe dish with a little water added. Cook on high for 6mins or until the potato is cooked through and soft.
  • Mash potato in a bowl and then add the salmon, herbs, onion, breadcrumbs and egg. Add salt and pepper to taste. Gently mix to combine.
  • Roll mix into 10 balls and coat with extra breadcrumbs.
  • If there is time, place balls on a plate and refrigerate for 30mins.
  • Heat the oil in a large frying pan over medium heat. Add half the salmon cakes and cook for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining salmon cakes.
  • Meanwhile, make the side sauce by combining the yoghurt and mustard.
  • Divide salmon cakes among serving plates with sides and sauce.

Egg-free alternative:

Use 1tsp Orgran ‘No Egg’ + 2Tbsp water to replace the egg

Dairy/lactose-free alternative:

Use lactose-free yoghurt or dairy-free option e.g. coconut yoghurt