These patties are delicious and satisfying every single time – Whether pan-fried or cooked on the BBQ, and whether served with a simple salad or an array of steamed or sautéed veggies (such as peas, asparagus or green beans) and roasted spuds or sweet potato chips. They’re also nice when cold. I’ve thrown leftover cooked patty into a wrap with slices of avocado, hummus, cucumber and lettuce, plus a squeeze of lemon. YUM.
Salmon, when fresh or tinned, is an extremely good source of Omega 3, which you may already know as being a fatty acid that’s wonderfully good for you. Often referred to as a ‘healthy fat’, Omega 3 provides many heath benefits. It helps to protect our heart health, brain and supports fertility health. It also plays a crucial role in a baby’s brain and eye development so including good sources whilst pregnant is beneficial for both you and your little one.
There’s lots of exciting research occurring in the area of Omega 3 and it’s effect on our physical and mental health. Studies are showing that including rich sources of this fatty acid has a positive effect on one’s mind and may even help to reduce the risk of depression and postnatal depression.
Oily fish are the richest source of Omega 3. Salmon, sardines, anchovies and mackerel are all brilliant. And, if you’re not a lover of fish chia seeds, walnuts, flaxseeds and flaxseed oil are all great sources too. One thing to note – if you’re pregnant or may be pregnant it’s important to enjoy safe amounts of fish. For a clear summary on which types and amounts of fish are safe during pregnancy click here.
I hope you like these patties! They’re a nice and easy meal idea for any night of the week, plus great for kids too. Once cooked they’re easy to break up or slice – yummy finger food for toddlers too.
Preparation time: ~15-20mins
Makes: 4 large patties
- 2 x fillets of fresh salmon, skin removed
- 1 cup bread crumbs
- 2 eggs
- 2-3 Tbsp. chopped flat leaf parsley
- 1/4 of a small red onion, diced
- The juice and zest of 1/4 of a lemon
- Salt and pepper to season
- If you have a food processor I suggest adding all ingredients and blending until the salmon is nicely chopped up and a textured paste is created. Then, all you have to do is make nice little patties.
- If you don’t have a food processor (like me), it’s still very easy, only a little more time consuming, just chop the salmon into little cubes first. Once the salmon is chopped up, place in a mixing bowl and add all other ingredients. Using your hands mix until all is well and evenly combined.
- Before making patties, spread a few spoonfuls of breadcrumbs on a plate or board (to lightly coat your patties in).
- When shaping patties, using your hands, shape mixture into a ball first then place on breadcrumbs, light press down to flatten the patty, then flip to coat other side. This mixture will make 4 large or 6 small-medium sized patties.
- To cook, just heat a pan and fry in a little oil (moving a little to ensure they don’t stick). These need about ~3mins on each side or until golden brown. Serve with salad and roasted potatoes if you like and/or lightly steamed greens. We often have these with a fresh green salad, avocado, peas and roasted potato or sweet potato wedges. They freeze well to. To freeze, wrap patties individually in cling wrap, just after shaping and coating in breadcrumbs.