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Mini Salmon Patties & Beetroot Dip

Mini Salmon Patties with Beetroot Dip

dairy-free | nut-free | wheat-free
Servings 24 makes


  • 1 x 260g Tassal Tassie Fresh Salmon Fillet skin-off
  • 3 tsp olive oil
  • 1 purple sweet potato washed
  • 1 zucchini coarsely grated (if moist, squeeze out excess moisture)
  • 1 spring onion
  • 1 Tbsp almond meal
  • 1 egg
  • Juice and zest from ½ lemon
  • 1 Tbsp fresh parsley chopped
  • 1 tsp capers chopped
  • ½ tsp Dijon mustard
  • Pinch of Salt and pepper
  • 1 tub of Beetroot Dip from the dip aisle of the supermarket


  • Boil sweet potato in water for 15-20 mins until tender. Drain and then mash the sweet potato until smooth.
  • Heat 1 tsp olive oil in a fry pan and cook the salmon fillet, 4-5 mins each side. Once cooked, flake the salmon fillet into a bowl and set aside.
  • Mix the flaked salmon, sweet potato, zucchini, spring onions, almond meal, egg, lemon zest, juice, parsley, capers, Dijon, salt and pepper together in a bowl and place in fridge to chill for 20 mins.
  • Shape 1Ttbsp of the chilled mixture into small patties. Repeat with the remaining mixture and put in fridge to chill for a further 10 mins.
  • Heat remaining oil in a non-stick frypan on medium heat and cook patties for 3-4 mins each side and serve with some beetroot dip.