Salmon patties


  • 300g tinned salmon, drained
  • 200g (half can) of white butter beans, mashed well with a fork
  • 1/3 cup vegetables, such as onion, zucchini, mushroom, grated carrot etc.
  • 1 garlic clove, crushed
  • ½ fresh chilli, finely diced
  • 1 cup parsley, finely chopped
  • Buckwheat flour
  • 1-2 egg yolk lightly beaten
  • 1 tbsp milk / soy milk
  • Sesame seeds
  • Olive oil


  1. Combine white beans, salmon, vegetables, garlic, chilli and parsley in a large bowl and mix well.
  2. Place some flour in one shallow bowl, then combine egg and milk in a second bowl and sesame seeds in a third bowl.
  3. Dampen your hands with water and form the salmon mixture into patties.
  4. Dip each one into a thin layer of flour, then dip in the egg wash and then the sesame seeds.
  5. Place on a plate and refrigerate for 30-60 minutes to firm.
  6. Heat some oil and cook the patties for a few minutes on each side so that they are nicely browned.
  7. Serve with salad dressed with flaxseed oil.
 These keep really well in the fridge or freezer for reheating.

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