Salmon, Zucchini and Ricotta Cakes

These tasty fish and veggie cakes are a delicious finger food for little (and big) fingers. They’re light, full of flavour and perfect for a simple summer meal.

Nutrition Note: Canned, pink salmon is an economical and simple way to include the all important omega-3 fatty acids in your family’s diet.

This recipe was featured in the Spring issue of our Magazine. To find out more or to purchase online see the links below: 

• Launch magazine 
• Back to School Magazine 
• Winter Warmers Magazine
• Spring 2014 
• Summer
• Annual 2015 

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Ingredients

• 200g can pink salmon, drained, bones removed and flesh flaked
• 2 medium zucchini, grated, squeezed of excess moisture
• 1/2 cup ricotta cheese
• 1 tbsp finely chopped dill or parsley
• 1 tsp finely grated lemon rind
• 2 slices multigrain bread, crusts removed and cubed
• 1 egg, lightly beaten
• pepper to taste
• 1/2 cup breadcrumbs
• olive oil or rice bran oil to fry

Method

Step 1

In a large bowl place the pink salmon, zucchini, ricotta, dill, lemon rind, bread and egg and mix to combine. -

Step 2

Shape the mixture into 8 patties and coat each patty in breadcrumbs. -

Step 3

Place the patties on a plate lined with baking paper and place in the fridge for 10 minutes. -

Step 4

Heat the oil in a large frying pan over medium heat. Add the patties and cook for 3-4 minutes on each side or until golden. Drain on a paper towel and serve alongside seasonal vegetables or a side salad. -