salmon patties

This salmon patties recipe is super easy, quick and its a nutritious meal or snack, plus you can store them in the fridge and reheat them in a frypan, the microwave or toaster (but be sure to turn the toaster off if you are having trouble getting them out, better still take the plug out!).


  • Makes about 5 patties, serves 2
  • Gluten free
  • Dairy free
  • Sugar free
  • Low FODMAP - 1 serve (in line with the Monash University Low FODMAP App at the time of writing)
  • Whole30 recipe variation here


  • 100g tin of salmon (bones in)
  • 1 cup grated sweet potato
  • 2 eggs
  • 1 tablespoon of parsley (roughly chopped)
  • 2 tablespoons buckwheat flour
  • 1 tablespoon coconut oil (for the pan)
  • Salt and pepper


  1. Mix all of the ingredients (except the coconut oil) in a bowl
  2. Heat a frypan on medium heat with a little of the coconut oil
  3. Spoon in palm sized amounts into the pan and spread them out a bit with the back of the spoon
  4. Once cooked on one side (it’ll be crispy around the edges), flip and cook the other side


I love to eat my salmon patties with a little mayo.  I used to really dislike mayonnaise, eww, eww , eww! Until I made my own.  This fail proof recipe is not my own and you go check out the recipe from the Whole30 website for all the details.  Tips – you can leave out the mustard powder and it’ll still taste great, and light olive oil refers to the flavour, don’t use extra virgin as the taste is too strong (I’ve done it and it’s no good!).