Golden Salmon Patties with Oats

Golden Salmon Patties with Oats

Canned Fish is a pantry staple in our home for a number of reasons. Tuna, sardines and of course salmon, the options are endless. These salmon patties are imho the most delicious and easy way to use canned fish. It is my version of a traditional shami kebab made with canned salmon instead of meat. With oats, turmeric and veggies this dish makes for a well-balanced weeknight dinner.

Why Canned Fish?

Canned fish makes for a healthy, sustainable and delicious meal. It is great for so many reasons. The cans have a long shelf life, and when grocery visits are occasional or when routines get busy, canned to the rescue. There are a number of ways to turn canned fish into a yummy meal. This is one of mine.

A Fritter By Another Name

Fritters, Patties, Tikki, Kebabs, Pancakes, Cutlets, whatever you call this loosely-held mixture of veggies, oats, fish or meat, they have rescued dinner time many times over in our home. I started making these with leftover veggies years ago and have never looked back.

Thursdays is my Fright Night where we juggle the most between kids’ commitments, work and “when will this week be over” feelings. Fright Night Dinner is often a hastily put together random collection of leftovers and toast until one day I made fritters. That first batch was leftover dal mashed along with leftover potatoes and leftover rotisserie chicken, all loosely held together with instant plain oats. The kids loved the concoction because it reminded them of cutlets at their Nani’s home in India. I loved the meal because it took me 20 mins and also double-dutied by cleaning out small bowls of leftovers that hide out in the back of my fridge every week. Delicious dinner, reduce food waste, and easy cleanup. Win, Win Win!

Since then I’ve tried all sorts of patties. With red lentils and yellow, broccoli and cauliflower, salmon, tuna, turkey and even chicken mince. I love that I can customize a recipe to what I have available in my fridge and adjust it to what my family will enjoy. Not only that does this end up being a healthy and nutritious meal, its possible even on a busy fright night.

Adding Oats To The Patty

Meat and fish are valuable ingredients – more expensive on the wallet, yes, but they also take up more natural resources to raise. Adding cooked lentils and/ or oats results in better flavour and texture and also more fibre and micronutrients that are missing from meat and fish. This is my way of making a more sustainable choice in how I feed my family, and it suits the budget and palate. I can see no downside, right?

One Last Thing

When you’re looking for canned or packaged seafood, look for the MSC Blue Fish Logo. It means that the seafood in the can has been certified wild, traceable and sustainable. It’s the better choice to make when you’re out grocery shopping.

Golden Salmon Patties With Oats | Easy Weeknight Dinner | Pantry Staple Cooking

Real Life Tips

  • Don’t over mix. You should still be able to see the the texture of the mixture separately.
  • You can use a combination of rolled oats and quick oats based on what you have in your pantry.
  • Shape patties into whatever shape and size you or your kids will like. We’ve tried the circular cutlet shape and the rounded croquette as well.
  • This recipe, like all my cooking is quite forgiving. I have often switched oats out with cooked red lentils or grated broccoli. Both work wonderfully in this recipe.
Salmon Patties with Oats | Real Food | Maple and Marigold

Salmon Patties

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Author Puneeta


  • 1 can Salmon
  • 1/2 cup Rolled Oats
  • 1/2 cup Onions or Shallots
  • 1 tsp Turmeric powder
  • 1/2 tsp chopped Garlic
  • 1/2 tsp roasted Cumin powder
  • 1 tbsp Mayo You could replace with apple sauce
  • Salt to taste start with a 1/3 tsp to start


  • Open can of salmon and drain the liquid into the sink
  • Mash all the ingredients together. Don't over mix
  • Shape into rustic fritter, tikki shape and pan fry. See image
    Approx. 3-4 minutes on either side.
  • Serve with rice, salad or whatever else your heart desires.

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About Puneeta

Author, Educator, Speaker

Puneeta is a writer, food advocate and guide for those who seek earth-friendly, delicious solutions that work for real life.

Puneeta Chhitwal-Varma, Food Writer, Climate Advocate, New cookbook - Good Food, Healthy Planet - out April 2024
Puneeta Chhitwal-Varma
Photo by Diana Muresan
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