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Salmon and Spinach Patties, Citrus Tofu Mayonnaise and simple Green Salad

With Steve Roberts and Colin Doyle 

Who doesn’t love a good pattie and these are sublime , together with a healthier Mayonnaise this dish is quick and tasty 

Makes approx 10


200g spinach finely shredded

2 tablespoons of panko crumbs

200g white fish fillets

400g salmon fillet finely diced

1 egg white

Salt and pepper

Good handful of Italian parsley chopped

100g feta crumbled

1 spring onion chopped

40-50g white sesame seeds

40ml Lupi olive oil for cooking

200g mixed lettuce leaves to serve

One lime wedged

Tofu mayonnaise to serve


Pre heat oven to 180 degrees.

Place white fish fillets , egg white , salt and pepper into a food processor and pulse until well combined.

Transfer to a bowl and panko crumbs, diced salmon , chopped parsley , feta and spring onions and fold to combine.

Shape into patties and press in to the sesame seeds on both sides.

Heat oil in a frying pan and brown patties on both sides , transfer to a pyrex dish , place in oven and bake for around 8 minutes or until done.

Remove from the oven arrange on serving platter with lime wedges , tofu mayonnaise and green salad leaves.

Tofu mayonnaise


200g soft silken tofu

2 limes juiced

Handful of coriander leaves

Salt and pepper to taste


Place tofu , lime juice, coriander leaves in a food processor and process until smooth, add seasoning to taste.

Note this mayonnaise is stable for the fridge life of the tofu.