A lower-calorie way to make Salmon Patties
Salmon Patties crisp in a measured film of oil
Canned salmon, sweet potato and herbs form golden Australian-style patties for about 415 calories with salad.
Salmon patties often absorb oil when their mixture is wet and they are turned before a crust forms. Roasted sweet potato supplies a dry binder, while canned salmon, egg, scallion and dill remain in coarse pieces. Chilling the formed patties firms them enough to brown in a measured film of oil rather than a shallow fry.
What changes—and what stays
From often 550–750 calories with white potato, breadcrumbs, frying oil and mayonnaise to 415 calories
Bind drained salmon with roasted sweet potato, chill the patties and pan-sear them in only fifteen grams of oil. Dill, scallion, lemon and mustard brighten oily salmon while the sweet potato surface caramelises into a crisp crust.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Bind drained salmon with roasted sweet potato, chill the patties and pan-sear them in only fifteen grams of oil | Dill, scallion, lemon and mustard brighten oily salmon while the sweet potato surface caramelises into a crisp crust. |
How the flavor stays
Dill, scallion, lemon and mustard brighten oily salmon while the sweet potato surface caramelises into a crisp crust.
A cost rule that survives inflation
Canned salmon and sweet potato create eight patties from shelf-stable ingredients, while a cabbage salad keeps the complete meal economical.
Ingredients for 4
Measure first; timing is part of how this recipe uses less fat.
- 500 gcanned salmon— drained
- 500 gsweet potato
- 2large eggs
- 80 gscallions
- 20 gDijon mustard
- 15 gfresh dill
- 15 gcanola oil
- 1lemon
- 500 gcabbage slaw
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Roast sweet potato until dry
Roast halved sweet potato cut-side down until tender, scoop the flesh and spread it to release steam.
Look for: The mash should feel fluffy and dry rather than glossy or waterlogged.
Step 2 · follow the visible cue
Keep salmon in coarse flakes
Drain salmon thoroughly and fold it with sweet potato, egg, scallion, dill, mustard and lemon without mashing smooth.
Look for: Visible salmon flakes should remain throughout a mixture that holds when pressed.
Step 3 · follow the visible cue
Shape equally and chill
Form eight patties of equal thickness and refrigerate for twenty minutes on a lined tray.
Look for: Each patty should lift without sagging and show no wet liquid around its base.
Step 4 · follow the visible cue
Wait for a crust before turning
Cook patties in measured oil over medium heat until deeply golden, turn once and serve with undressed cabbage slaw.
Look for: Both faces should be crisp and the centre hot while the patties remain intact.
Calories at the same serving size
187 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 4 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Refrigerate cooked patties for three days or freeze uncooked formed patties for two months. Reheat in a dry skillet or oven.
Refrigerate cooked patties for three days or freeze uncooked formed patties for two months. Reheat in a dry skillet or oven.
Frequently asked questions
Should I remove canned salmon bones?
They are edible and calcium-rich, but remove larger pieces if their texture bothers you.
Why did my patties break?
The salmon or sweet potato was too wet, or the patties were turned before the first crust set.
- canned salmon500 g
- sweet potato500 g
- large eggs2
- scallions80 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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