These low-fat salmon cakes are packed with juicy chunks of fresh salmon, not filler ingredients like mashed potato to weigh you down. Serve with a salad or try them in a wrap with seasonal veggies.

Serves: 4


1/4 cup chopped shallots

1 teaspoon Dijon mustard, divided

500g salmon fillet, skin removed, finely chopped

2 egg whites

5 tablespoons drained capers

1/2 cup panko or plain breadcrumbs

1/4 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons olive oil


1. Combine salmon, egg whites, 1/4 cup shallots, capers, breadcrumbs, 1 tsp mustard, salt and pepper in another bowl; mix well; shape into eight 10cm patties.

2. Heat oil in a large nonstick frying pan over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes; flip and cook the other side until golden, 5 minutes more.

3. Serve with a fresh salad on the side.

What’s your favourite salmon dish?