Savoury Salmon Cakes
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Savoury Salmon Cakes

Savoury Salmon Cakes

with Tomato Salad

Flaky salmon fillets, crunchy celery, fresh herbs and light panko breadcrumbs come together to create these delicious pan-seared fish cakes. A mixed salad and roasted sweet potatoes finish off this refreshing meal!

Seafood/Fruit de Mer

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Fish, Seafood/Fruit de Mer)

340 g

Sweet Potato

7 g


¼ cup

Panko Breadcrumbs

(Contains Wheat)

50 g


1 unit


113 g

Baby Tomatoes

56 g

Spring Mix

2 tbsp


(Contains Egg, Mustard)

3 unit


100 mL

Greek Yogurt

(Contains Milk)

Not included in your delivery

2.5 tbsp


0.38 tsp


¼ tsp


¼ tsp



Nutrition Values

Calories760 kcal
Fat45 g
Saturated Fat8 g
Carbohydrate58 g
Sugar12 g
Dietary Fiber10 g
Protein36 g
Cholesterol80 mg
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Box Grater
Large Bowl
Large Non-Stick Pan
Medium Bowl
Small Bowl


Roast sweet potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut sweet potatoes into 1-inch pieces. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.


While sweet potatoes roast, halve tomatoes. Zest, then juice half the lemon (juice whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then grate shallot. Finely chop chives. Finely chop celery. Pat salmon dry with paper towels, then place on a cutting board, skin-side down. Using a knife, carefully slide the blade between flesh and skin, parallel to the cutting board, to remove skin. Cut salmon into 1/8-inch cubes. (TIP: Cut celery and salmon pieces as small as possible. Smaller pieces help prevent the cakes from breaking apart when cooked.)

Form salmon cakes

Add salmon, panko, lemon zest, mayo, shallots, celery and half the chives to a large bowl. Season with 1/2 tsp salt (dbl for 4 ppl) and pepper, then stir to combine. Using your hands, firmly press together and shape salmon mixture into 4 equal-sized, 1/2-inch-thick patties (8 patties for 4 ppl).

Pan- fry salmon cakes

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then patties. Cook, flipping once, until patties are cooked through, 2-3 min per side.** ( NOTE: For 4 ppl, cook patties in 2 batches, using 1/2 tbsp oil per batch.)

Make yogurt dipper and salad

While salmon cakes fry, add yogurt, remaining chives and 1/2 tbsp lemon juice (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Add 1/2 tbsp lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then whisk to combine. Add spring mix and tomatoes, then toss to combine.

Finish and serve

Divide salmon cakes, sweet potatoes and salad between plates. Dollop yogurt dipper over salmon cakes. Squeeze over a lemon wedge, if desired.