Memory Boosting Salmon Cakes with Antioxidant-packed Berry Salad

Memory Boosting Salmon Cakes with Antioxidant-packed Berry Salad

By Larissa Gilroy, BHSc Nat student

Packed with omega 3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)to boost brain power these cakes are a great way to get your quota of fish for the week.  Spice them up with some warming ginger to improve your digestion and circulation.  Add a complementary summer berry salad with antioxidant-packed blueberries and extra memory enhancing walnuts which are the only nut source of alpha-linolenic acid giving you more omega 3’s.

A delicious way to ‘let food be thy medicine’


Salmon Cakes

  • 200g salmon steak (skin off)
  • 4 medium potatoes
  • 2 eggs
  • 1 clove of garlic (crushed)
  • 1 small chili
  • 1 tsp finely chopped fresh ginger
  • 1 small bunch parsley finely chopped
  • Salt and pepper to season
  • ½ tsp ground cumin
  • Breadcrumbs (homemade, gluten-free – whatever you fancy)


  1. Heat a fry pan and add a little olive oil.  Pan fry the salmon steak until well cooked.  Remove from pan and rest.
  2. Peel and quarter potatoes and cook in boiling water.  Drain and mash.
  3. When salmon has cooled flake with fork into a large bowl and add herbs and spices.  Add the cooled potato and season with salt and pepper.
  4. Whisk the eggs in a jug and pour into dish.  Combine the mixture and make into patties (it should make 8 patties)
  5. Roll patties in the breadcrumbs
  6. Heat some olive oil in the pan and add the patties.  Cook until golden brown on each side.

Berry salad

  • Rocket and baby spinach mix
  • ½ punnet of blueberries
  • 1 avocado – sliced
  • ½ cup walnuts – roughly chopped
  • 5-6 cherry tomatoes halved
  • 1 pear sliced
  • 2 tb spoon Olive oil
  • 1 tb spoon Apple cider vinegar
  • Salt/pepper


  1. Combine all the ingredients in a large bowl.
  2. Mix the olive oil and apple cider vinegar adding the salt and pepper to season.  Pour over just before you serve.
  3. Place 1-2 patties on each plate and serve with a slice of lemon and a generous portion of salad.

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