SAMFA Mushroom & Tinned Salmon Patties

Makes 8-10 patties



  • 500g white button mushrooms
  • 1 x 400g tin cannellini beans, drained and rinsed
  • 2 x 170g tins salmon, drained
  • 2 XL free-range eggs, lightly beaten
  • ½ cup fresh peas, blanched (or defrosted frozen peas)
  • Zest of 1 lemon
  • 1 shallot, minced
  • ½ cup spring onions, sliced
  • ¼ cup fresh parsley, finely chopped
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • Lemon wedges, to serve



  • Using a food processor, pulse the mushrooms until they are very finely chopped.
  • In a large saucepan sauté the mushrooms with a drizzle of olive oil until they have sweated off most of their water. Set aside to cool.
  • In a large bowl combine the rest of the ingredients along with the cooled mushrooms.
  • Season well with salt and pepper.
  • Separate into equally sized patties.
  • Pan-fry patties using a little olive oil in a non-stick frying pan.
  • Cook until golden brown on both sides.
  • Serve patties with wedges of lemon and a side salad or veg.


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