Dukkah salmon patties with zucchini and asparagus salad

Get your little ones eating more seafood with these super tasty salmon patties with dukkah coating for a lovely flavour and crunch.

  • 25 mins preparation
  • 25 mins cooking
  • 40 mins marinating
  • Serves 4
  • Print
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Dukkah salmon patties
  • 2 x 200g skinless salmon fillets, halved crossways
  • 2 green onions (scallions), trimmed, sliced thinly, trimmings reserved
  • 5 centimetre strip lemon rind
  • 4 whole black peppercorns
  • 2 1/2 cup (625ml) water
  • 3/4 cup (150g) couscous
  • 1 tablespoon olive oil
  • 1/4 cup coarsely chopped fresh flat-leaf parsley, plus extra, to serve
  • 2 eggs, beaten lightly
  • 45 gram packet lemon and herb dukkah
  • 1 tablespoon olive oil, extra
  • 2/3 cup (190g) greek-style yoghurt
  • 1 medium lime, cut into wedges
Zucchini and asparagus salad
  • 1 medium zucchini (120g)
  • 170 gram asparagus, trimmed
  • 1/2 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil


Dukkah salmon patties with zucchini and asparagus salad
  • 1
    Place salmon, reserved green onion trimmings, rind, peppercorns and the water in a medium saucepan; bring to the boil. Remove from heat; stand for 10 minutes.
  • 2
    Remove salmon from poaching liquid to a plate, flake salmon; remove and discard green onion, rind and peppercorns.
  • 3
    Bring ¾ cup (180ml) of poaching liquid back to the boil. Remove from heat; stir in couscous. Stand, covered, for 5 minutes or until liquid is absorbed. Separate grains with a fork.
  • 4
    Place couscous in a medium bowl with oil; mix well. Add flaked salmon, green onion, chopped parsley and half the egg; season. With wet hands, shape mixture into eight patties; place on an oven tray lined with baking paper. Cover; refrigerate for 30 minutes.
  • 5
    Place remaining egg and dukkah in separate small bowls. Dip patties in egg, draining off excess; coat top and bottom of patties in dukkah, pressing firmly.
  • 6
    Make zucchini and asparagus salad: Use a vegetable peeler to slice zucchini and asparagus lengthways, into ribbons. Place in a medium bowl with combined rind, juice and oil; toss gently.
  • 7
    Heat extra oil in a large frying pan over medium heat; cook patties, in two batches, for 3 minutes each side or until golden and heated through (see tips). Drain on paper towel.
  • 8
    Serve patties with salad, yoghurt and lime wedges; sprinkle with parsley leaves.


Make child-sized patties (before cooking) by dividing some of the patties into two or three mini patties. If the patties are over-browning in the pan, you can cook them in a 180°C oven for about 10 minutes.

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