• 500 g sweet potato/pumpkin cooked mashed (can do half each)

  • 425 g canned red salmon drained flaked deboned 

  • 1 red/brown onion/leek large finely chopped 

  • 2 tbsp. fresh dill chopped 

  • 1 tsp Moroccan seasoning 

  • ¼ wholemeal breadcrumbs (enough to coat each patty)

  •  large green salad, to serve – about 2 cups with balsamic vinegar, Dijon mustard and 1 tsp. olive oil 



  • Boil potato and pumpkin until slightly soft but still starchy* 

  • Combine potato and onion.

  • Combine salmon and dill.

  • Add potato to salmon and mix well.

  • Preheat oven to 220C and line a large tray with baking paper.

  • Form mixture into equal sized patties and place on tray.

  • Bake for 30-60 minutes, turning half-way through cooking time.

  • Serve patties with vegetables and a dollop of Greek Chobani yoghurt 



  • Rich in omega-3  

  • Rich in carotenoids, antioxidant properties to help fight oxidation in the body 

  • High fibre 

  • Good source of protein

Inspired by: Aimee, Lane Cove, Wahroonga, Hunters Hill Dietitian