Thai Style Salmon Cakes

If you are having problems getting kids eating healthy and lots of vegetables try this recipe….

Takes about 20 minutes to prepare.

 Makes about 10 rissoles


  • 500g orange sweet  potatoes… peel and mashed
  • 1 x large can of Salmon  … drained
  • 1 celery stick, ends trimmed, finely chopped
  • 1 carrot, peeled, finely chopped
  • capsicum finely chopped
  • 1 small onion finely chopped
  • 1/2 cup drained canned corn kernels
  • 2 tbs chopped fresh chopped parsley
  • 1 egg
  • 1 cup breadcrumbs
  • 1 tbs olive oil
  • Mild chilli and pepper to taste


  1. Cook sweet potato until tender then mash. Transfer to a large heatproof bowl. Mash until smooth. Set aside to cool slightly. Cover and place in the fridge for 1 hour to chill.
  2. Add the Salmon, celery, carrot, corn, parsley, onion, capsicum, spices, chilli, pepper and egg yolk to the mash. Season with sea salt and stir until well combined.
  3. Divide mixture into 10 portions. Shape each portion into a patty. Place breadcrumbs on a plate. Add the patties and turn to coat.
  4. Heat the oil in a frying pan over medium heat. Cook 4 patties for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining patties.
  5. Serve patties with extra sweet chilli sauce if desired.

The kids love them and they get a serve of several vegetables.


John Hart

“Master’s In Education” (Disability) Newcastle University Australia

“Grad Cert Education” Newcastle University Australia

“Diploma Fitness/Recreation”

“Diploma of Sport and Recreation”

“Cert 4 Personal Training”

“Level 1 Strength and Conditioning Coach”

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