A lower-calorie way to make Salmon patties
Salmon patties — with kūmara, oats and dill
Salmon, mashed kūmara, oats, peas and dill form oven-crisp patties with a moist centre, about 410 kcal per serving.
For Salmon patties, control surface moisture, portion size and measured fat, checking one visible texture or temperature cue before each stage. Salmon patties should retain its familiar New Zealand character, be safely cooked and leave no watery or greasy residue.
What changes—and what stays
From fried with breadcrumbs and mayonnaise is often 550–720 kcal to 410 calories
Bind with kūmara and oats, bake sixteen patties in 16 g oil and serve yoghurt. Dill, lemon, mustard, spring onion and browned salmon edges give fresh richness.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Bind with kūmara and oats, bake sixteen patties in 16 g oil and serve yoghurt | Dill, lemon, mustard, spring onion and browned salmon edges give fresh richness. |
How the flavor stays
Dill, lemon, mustard, spring onion and browned salmon edges give fresh richness.
A cost rule that survives inflation
Kūmara and peas turn 900 g salmon into sixteen substantial patties.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 900 gcooked or canned salmon
- 1 kgkūmara
- 220 goats
- 500 gpeas
- 3eggs
- 250 gspring onion
- 16 gcanola oil
- 70 gdill, lemon and mustard
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Remove every bone and skin, flake salmon; steam kūmara and mash dry.
Look for: Salmon flakes stay distinct and mash has no steam moisture.
Step 2 · follow the visible cue
Build the flavour base
Fold ingredients gently and chill until the mixture firms.
Look for: A portion holds shape without being compressed.
Step 3 · follow the visible cue
Cook with precise heat
Shape sixteen equal thin patties, brush with measured oil and bake, turning once.
Look for: First side is golden and each patty lifts intact.
Step 4 · follow the visible cue
Finish and verify texture
Cook to 74 °C, rest on a rack and serve with lemon yoghurt.
Look for: Crust is dry-crisp and centre moist with visible flakes.
Calories at the same serving size
185 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Salmon patties within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Cool Salmon patties within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
Frequently asked questions
Can Salmon patties be prepared a day ahead?
Yes. Cool quickly and keep crisp, fresh or delicate parts separate until serving. Cool Salmon patties within two hours and refrigerate sealed for up to three days. Reheat only the amount required.
What does the calorie figure for Salmon patties include?
It covers one of the stated servings from the listed quantities only; extra sides and sauces are not included. Bind with kūmara and oats, bake sixteen patties in 16 g oil and serve yoghurt.
- cooked or canned salmon900 g
- kūmara1 kg
- oats220 g
- peas500 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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