Salmon Bites with Beetroot Dip


  • 280g Salmon

  • 1 Sweet Potato 

  • 1 Zucchni (coarsely grated)

  • 1 Spring Onion (chopped)

  • 1 tbsp Fresh Parsley (chopped)

  • 1/2 Lemon (juice and zest)

  • 1 Egg

  • 1 tbsp All Purpose Flour

  • 1 tsp Dijon Mustard

  • Salt and Pepper to Taste

Cooking Procedure

  1. Boil sweet potato in water for 15-20 mins until tender. Drain and then mash the sweet potato until smooth.
  2. Cook the salmon fillet, 4-5 mins each side. Once cooked, flake the salmon fillet into a bowl and set aside to cool.
  3. Combine all ingredients in a bowl. Chill mixture in fridge for 20 min.
  4. Use a tablespoon to shape the mixture into small patties. Chill for another 10 min.
  5. Cook patties in a frying pan for 3-4 minutes each side
  6. Serve with Healthy Options Organic Beetroot Horseradish.
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