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Parsnip Salmon Cakes with Herb Yoghurt

  • 4 Serves
  • 40 minutes
  • 35 minutes

Crispy, delicious, packed with healthy fats and topped with a herb-infused Greek yoghurt sauce. These will be loved by kids and adults!



4 Serves*
Salmon Cakes
350 g skinless salmon fillet, cut into large chunks
750 g parsnip, peeled and dice
1 x Kernels from fresh corn cob
1 tsp minced garlic
1 Community Co Free Range Egg
1 1/2 cups fresh or dry breadcrumbs
1/2 bunch dill, chopped
2 green onions, sliced
1/4 cup light extra virgin olive oil
1/4 tsp Community Co Salt
Yoghurt Dip
1 cup Community Co Greek Yoghurt
1 tbsp chopped dill and green onion
1 tsp lemon juice
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Preheat the oven to 180°C.
  2. Stir yoghurt dip ingredients together. Set aside in the fridge.
  3. Toss the corn kernels, minced garlic, beaten egg, chopped dill, green onion and breadcrumbs in a medium-sized bowl.
  4. Place a steaming basket over a pot of boiling water, steam the parsnip for 5 minutes, then add salmon chunks to the basket and continue to steam both for 4 minutes, take the basket out to cool.
  5. Add the steamed parsnip and salmon to the egg mixture, sprinkle with salt. Stir until combined, making a chunky mixture.
  6. Form small patties and place them on a baking tray, refrigerate for at least 30 minutes.
  7. Bake the patties for 15 minutes on a lined tray, flip and bake for another 5-10 minutes until golden on both sides. Serve with the yoghurt dip.

More about this recipe

Nutritional info:
Calories 681.89kcal
Total Fat 31.17g
Carbs 70.97g
Sugars 15.41g
Protein 32.4g
Sodium 547.33mg
Fibre 11.88g

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