If time is of the essence, these salmon patties can be whipped up quickly for a satisfying meal - but they are also great for leftovers!


  • 2 zucchini, grated

  • 1 large turnip, peeled and grated

  • 415g (143/4 oz) tin pink salmon well drained, then roughly broken up

  • 1 teaspoon finely grated lemon zest

  • 2 eggs, beaten

  • extra virgin olive oil, for pan-frying

  • a few parsley sprigs, to garnish

  • Mayonnaise, to serve


  • 1.

    Squeeze the excess water out of the grated zucchini and turnip to ensure the patties will be dry and won’t fall apart.

  • 2.

    Place the grated zucchini and turnip in a bowl with the salmon, lemon zest and eggs. Season well with sea salt and freshly ground black pepper and mix together well. Divide the mixture into six portions and shape each one into a patty.

  • 3.

    Heat a little olive oil in a frying pan and fry half the patties over medium heat until lightly browned and cooked through, about 5 minutes on each side. Remove the patties from the pan and keep warm while cooking the remaining patties.

  • 4.

    Serve the patties warm, garnished with parsley sprigs and with a dollop of mayonnaise.

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