Salmon, Zucchini and Ricotta Cakes

2015-01-06
  • Yield : 8 cakes
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m

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.

DSC_3197 v2

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

Join us on Facebook for other foodie bits and pieces.

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. -

Print Friendly


Recipe Comments

  1. posted by Lizzy on January 7, 2015

    Can you bake these instead of fry? I never have time to stand and turn them and also struggle with sticking to my pan

      Reply
    • posted by Jess on January 7, 2015

      Hi Lizzy, try lightly spraying or brushing them with olive oil then place on a baking tray and bake for 15-20 minutes or until golden, turning the patties over half way through. Please let us know how you go :), Enjoy Jx

        Reply
  2. posted by Nicky-lee on January 7, 2015

    will these freeze well after cooking?

      Reply
    • posted by Jess on January 7, 2015

      Yes absolutely, or you could also freeze them before cooking too – then simply defrost and cook as per instructions. Jx

        Reply
  3. posted by Robyne on January 8, 2015

    Can these be eaten cold?

      Reply
  4. posted by Corina on January 25, 2015

    Hi, could you substitute the salmon for tinned tuna?

      Reply
  5. posted by Atleist on January 26, 2015

    These look great- just wondering if they can be made without the ricotta or the bread and what you could substitute? Thank you.

      Reply
  6. posted by Sharon on January 27, 2015

    Hi there, any suggestions to use instead of Ricotta? Thanks.

      Reply
    • posted by Liz on July 3, 2015

      I’m lactose free and unsure yet if bub is too – I think I’ll try this with tofutti – it’s a tofu based imitation cream cheese instead of the ricotta.

        Reply
  7. posted by Fiona on February 6, 2015

    Yum will definitely be trying these in the next week or two to see if I can get my daughter to have some salmon!

      Reply
  8. posted by Judy on April 2, 2015

    my baby has egg allergies so can I use something else instead of egg?

      Reply
  9. posted by sarah on April 8, 2015

    What could you substitute the egg for?

      Reply
  10. posted by cherry on June 15, 2015

    (Stupid Q) can we use fresh salmon instead?

      Reply
    • posted by Allie on June 23, 2015

      Yes you can. Ax

        Reply
      • posted by clairey on July 2, 2015

        Hi, if we use fresh salmon does it need to be precooked? Or just mince it raw? Sorry, noob cook here…

          Reply
        • posted by Jess on July 7, 2015

          Hi Clairey, yes if you can precook it then flake it and use in place of the tinned salmon it should work well. Just be careful not to overcook the salmon when you are first cooking it. Enjoy, Jx

            Reply
  11. posted by Sar on July 3, 2015

    Our little boys loves these!!!!! He’s 9months old and very pleased mummy found your website. Thank you ‘onehandedcook’!!!!

      Reply
    • posted by Jess on July 7, 2015

      Thank you Sar :) Jx

        Reply
  12. posted by kate on July 5, 2015

    Hi just wondering if anyone has baked these if so how did they turn out?

      Reply
    • posted by Cate on May 21, 2016

      I baked them and it worked but they took about an hour to cook through. I also found frying them took a really long time and they did not hold together well. I think the best plan would be to seal the outside by doing a quick fry with a minimal amount of oil and then baking them. She really enjoyed them, so I wasn’t really worried about the flavor. Might be nice also to substitute the flour for chickpea flour instead to add additional protein.

        Reply
  13. posted by Liz on January 21, 2016

    A little bit plain but they are delicious, I prefer fresh salmon and so I used a fillet of fresh salmon, also added 8 cloves of garlic, a handful of parsley for flavour. Next time I also will use some spring onion I think. As my eggs were small I used two. I actually put everything in the food processor, and it turned out fine. Quick and easy.
    Will definitely make them again :)

      Reply
  14. posted by Virginia on January 22, 2016

    I baked these in a muffin tin in paddy cases and they worked perfectly and a new fav for my Bub who now has decided he wants to feed himself. The ricotta makes them nice and moist so they are soft to bite into. Also as I. The muffin cases they also froze well!

      Reply
  15. posted by NovaSylvana on July 3, 2016

    My 10 month old son gobbled up 2 of these without his usual hesitation and close inspection of any new food. He totally surprised me. I thought they were pretty tasty too!

      Reply

Post A Comment



Average Member Rating

(3.6 / 5)

3.6 5 11
Rate this recipe

11 people rated this recipe