SALMON VEGETABLE PATTIES WITH STEAMED VEGETABLES

SALMON VEGETABLES  PATTIES WITH STEAMED VEGETABLES

Salmon Vegetables  Patties with Steamed Vegetables offer a light and protein-rich dish that’s both quick to prepare and full of flavour. Made with canned salmon, egg white and simple seasoning, the patties are pan-fried in a touch of olive oil for a crispy outer layer while staying moist and flaky inside. Paired with a colourful medley of steamed Vegetabless, this meal provides a balance of omega-3 fatty acids, fibre and essential nutrients with minimal effort. It’s ideal for clean eating, suitable for gluten-free diets and perfect for lunch or a light dinner. Whether you’re looking to make the most of pantry staples or need a healthy meal in under 20 minutes, this fuss-free recipe delivers. These patties are also freezer-friendly and versatile enough to serve on their own, over salad or in a wrap for a high-protein meal anytime.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

British

PREPARATION/TECHNIQUES

Pan-Fry, Prepared in Advance, One-Pot Wonders

OCCASION/HOLIDAY

Spring, Picnic, Mother’s Day, Summer, Potluck, Poker / Game Night, Family Reunion

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Quick & Easy, Wheat / Gluten-Free, Low Fat, Low/ No Sugar

DISH TYPE

Fritter

INGREDIENTS

There are the following ingredients for Salmon Vegetables  Patties with Steamed Vegetabless:

• 100 g canned salmon, drained

• 1 egg white

• ½ cup steamed mixed Vegetabless (e.g. carrots, peas, green beans, approx. 60 g)

• 1 tablespoon olive oil

• Seasoning to taste (salt, pepper, herbs like dill or parsley)

FULL NUTRITIONAL INFORMATION

• Calories: 317.8 kilocalories

• Fat: 18.9 grams

• Saturated Fat: 2.9 grams

• Carbohydrates: 9.2 grams

• Sugar: 2.2 grams

• Fibre: 2.7 grams

• Sodium: 600.1 milligrams

• Protein: 28.3 grams

• Cholesterol: 83 milligrams

• Calcium: 329 milligrams

• Iron: 2.5 milligrams

• Potassium: 628.5 milligrams

• Vitamin D: 14.5 milligrams

PREPARATION

These steps  are followed for the preparation of Salmon Vegetables  Patties with Steamed Vegetabless:

• Prepare The Vegetables: Lightly steam the mixed Vegetabless until just tender. Allow to cool slightly, then chop finely if needed.

• Mix The Patties: In a bowl, combine the drained salmon, egg white, chopped steamed Vegetabless and seasoning. Mix well until the mixture binds.

• Form Patties: Divide the mixture and shape into 2 to 3 small patties using your hands. If too moist, add a teaspoon of oat flour or almond flour.

• Heat The Pan: Warm olive oil in a non-stick skillet over medium heat.

• Pan-Fry: Place patties into the pan and cook for 3 to 4 minutes on each side, until golden brown and firm.

• Serve: Plate the salmon patties alongside extra steamed Vegetabless or over mixed greens. Add a wedge of lemon or a dollop of yoghurt if desired.

PREP TIME

7 minutes

COOKING TIME

10 minutes

TIPS

Here are some helpful tips for Salmon Vegetables  Patties with Steamed Vegetabless:

• Drain Salmon Well: Remove excess liquid to help patties hold their shape and crisp up nicely.

• Use A Non-Stick Pan: Prevents sticking and ensures even browning with minimal oil.

• Pre-Chop Vegetables: Finely chopping steamed Vegetables helps them bind better into the patty.

• Adjust Consistency: If patties are too wet, use a spoonful of flour or breadcrumbs to firm up.

• Keep It Warm: Cover cooked patties with foil while finishing the batch to retain heat.

VARIATIONS

• Spice It Up: Add cayenne pepper, paprika or mustard powder for an extra kick.

• Fresh Herb Boost: Mix in chopped dill, parsley or spring onions for a refreshing note.

• Crunch Factor: Coat the patties lightly in crushed oats or almond meal for a crispy edge.

• Make It A Meal: Serve over cooked quinoa or a wholegrain bun for a more filling option.

• Sauce Pairings: Serve with Greek yoghurt, tahini lemon dressing or a light tomato salsa.

• Add Fibre: Stir in cooked lentils or grated courgette to increase fibre and moisture.

PREPPING AND STORAGE

• Fridge Storage: Store cooked patties in an airtight container for up to 3 days. Reheat in a skillet or oven.

• Freezing: Freeze uncooked or cooked patties individually wrapped. Use within 1 month.

• Reheating: Warm gently in a pan or air fryer to maintain texture. Avoid microwaving, as it can make patties soft.

• Meal Prep Tip: Mix and shape patties in advance. Store raw in fridge for 24 hours before cooking fresh.