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Salmon and Sardine Cakes

Salmon + Sardine Cakes

Turning boring tinned fish into tasty patties using just  few simple ingredients and a quick cook in the oven


This recipe makes about 15 patties.


Method #1

1 415g tin wild-caught pink salmon in springwater

1 100g tin wild-caught sardines in springwater

2 medium-large pastured eggs

Mineral salt to taste (I love using this Aussie salt)

Optional: 1tbsp or so of your favourite dried or fresh herbs finely chopped/ground into powder. Oregano, lemon thyme, parsley and coriander are nice. Planet Organic has a great selection to choose from.

Method #2

You could also mix in some green banana flour to change the texture and taste with a healthy flour option.

1-2 tbsp added to the above recipe would be a suitable quantity. And some extra to coat the patties in before baking.

Handy items to have


  1. Pre-heat the oven to about 180 degrees Celcius

  2. Drain the liquid from the tins of fish and add all ingredients to the mixing bowl to stir through well until there are no more large lumps of fish. The mixture should be quite wet, if it's not add a smidge more egg.

  3. Place spoonfuls onto a sheet of baking paper on the oven tray and use the spoon to form nice fairly-even patties about 1cm high. They won't spread out while cooking so can be placed close together on the tray

  4. Bake for about 10 minutes, until the top starts to brown. These can be easily overcooked and become too dry, so keep an eye on them

  5. Once cooked, allow to cool slightly before serving alongside your favourite dipping sauce. They won't take long to cool.

If you're adding green banana flour, mix in 1-2 tbsp in the bowl with everything else then foam balls and patties with your hands to then gently dip into more green banana flour to evenly coat the top and bottom before baking. A little fat (ghee, tallow etc) added to the tray on the baking paper can help crisp up the flour surfaces a little too.

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