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Mushroom & Tinned Salmon Patties

We don’t eat seafood very often. There are a few reasons for that but one of the main reasons is that the majority of my kids don’t eat seafood of any kind!

But I love salmon and these patties are a great alternative for burger night. They are loaded with all of my favourite things – salmon, beans and mushrooms. You can eat them just like as they are, you don’t even need buns.


  • 500 g white button mushrooms
  • 1 x 400g tin cannellini beans. drained and rinsed
  • 2 x 170g tins salmon, drained
  • 2 XL free-range eggs, lightly beaten
  • ½ cup fresh peas, blanched (or defrosted frozen peas)
  • Zest of 1 lemon
  • 1 shallot, minced
  • ½ cup spring onions, sliced
  • ¼ cup fresh parsley, finely chopped
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • Lemon wedges, to serve


  • Using a food processor, pulse the mushrooms until they are very finely chopped.
  • In a large saucepan sauté the mushrooms with a drizzle of olive oil until they have sweated off most of their water. Set aside to cool.
  • In a large bowl combine the rest of the ingredients along with the cooled mushrooms.
  • Season well with salt and pepper.
  • Separate into equally sized patties.
  • Pan fry patties using a little olive oil in a non-stick frying pan.
  • Cook until golden brown on both sides.
  • Serve patties with wedges of lemon and a side salad or veg.

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