Salmon patties

We've jazzed up this classic favourite using fresh salmon fillets, dill and gherkins - served with lemon-mayo for an extra special touch.

  • 30 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
These patties are a kids' all-time-favourite meal. You can serve them with a variety of vegetables, or even squished in a crusty baguette. They also freeze beautifully.


Salmon patties
  • 600 gram unpeeled floury potatoes, washed, chopped coarsely
  • 6 stalks fresh dill, plus extra to serve
  • 400 gram skinless salmon fillets, pin-boned
  • ⅓ cup (60g) finely chopped gherkins
  • 2 tablespoons finely chopped capers
  • 2 tablespoons dijon mustard
  • 1 egg, beaten lightly
  • 1 egg
  • ⅔ cup (100g) plain (all-purpose) flour
  • ½ cup (125ml) olive oil
  • lemon wedges, to serve
lemon mayo
  • ½ cup (150g) whole-egg mayonnaise
  • 1 tablespoon lemon juice
  • 2 tablespoons finely chopped fresh dill


Salmon patties
  • 1
    Place potato in a saucepan with enough cold water to cover; bring to the boil. Remove dill leaves from stalks; reserve
    dill leaves. Place stalks in a greased steamer or metal colander; place salmon on top. Place steamer over boiling potato; cover with a lid. Cook for 10 minutes or until salmon is cooked through and potato is tender. Remove steamer. Drain potato; return to pan and mash. Set aside to cool.
  • 2
    Flake salmon. Chop reserved dill leaves coarsely. Add flaked salmon, chopped dill, gherkins, capers, mustard, egg and 2 tablespoons of the flour to mashed potato; stir to combine. Season. Shape mixture into 12 patties; coat patties in remaining flour. Refrigerate for 1 hour or until cold.
  • 3
    Meanwhile, make lemon mayo.
  • 4
    Heat 2 tablespoons of the oil in a large heavy-based frying pan over medium heat; cook patties, in batches, adding more oil between batches, for 3 minutes on each side or until golden.
  • 5
    Serve patties with lemon mayo and lemon wedges, scattered with extra dill.
Lemon mayo
  • 6
    Place ingredients in a bowl; stir to combine.


The patties can be prepared up to the end of step 2 and refrigerated overnight.

More From Women's Weekly Food