I love this recipe because it’s quick and easy to make and so tasty. I make these salmon cakes almost every week when mangoes are in season. The mangoes are so sweet and rich in flavour and they add such a beautiful colour to this dish.

I use canned salmon for this recipe because it’s much cheaper than buying fresh and involves less prep work, especially if you need to have dinner ready quickly. Plus, canned salmon is packed with omega-3 fatty acids and is a great source of calcium.

Make sure to keep the bones in the salmon as they hold all the calcium. The canning process softens the bones so you can easily mash them up with the back of a fork and mix them through with the salmon meat.


Salmon Patties
• 1 can salmon, drained (keep skin and bones) and flaked
• 1 medium green onion, finely chopped
• 2 tsp lemon zest
• 1 egg, beaten
• 1/4 cup or 4 Tbsp dried plain breadcrumbs
• 2 tbsp coconut oil for cooking
• Salt and pepper


• 1 large mango diced
• 1 tsp fresh lemon juice
• 1 French shallot, minced
• 2 tbsp fresh coriander, chopped
• Salt and pepper
• 1 small red chili (optional for mum and dad)


Step 1 – To prepare salsa, combine mangoes and lemon juice in a medium bowl and mix well. Stir in salt and coriander (cilantro) and toss gently; set aside.
Step 2 – To prepare salmon cakes, place salmon in a medium bowl and mash salmon bones with the back of a fork. Add green onions, lemon zest, egg, bread crumbs, salt and pepper; mix well. Shape salmon mixture into 4 patties.
Step 3 – Gently place patties in a frying pan with the coconut oil at medium-high heat for 3 to 5 minutes. Cook on both sides until golden brown. Serve salmon cakes with mango salsa.