Super Chef Finalist: Salmon Rainbow Power Patties

A bronze‑winning plate of colourful salmon patties and dips by Chef Elliott

A Bronze Super Chef Dish Full Of Colour, Texture, And Dipping Opportunity

This recipe was awarded Bronze in our Super Chef competition, recognised for its creativity, use of colour, and appeal to families. Soft salmon patties are made with sweet potato, lentils and vegetables, then served with three brightly coloured dips that invite scooping, dipping and looking closely at what’s on the plate. The result is a dish that feels playful and engaging, while still using familiar ingredients and gentle flavours.

(Makes approx. 4-6 servings | around 12 medium patties)

Ingredients

For the salmon patties

2 sweet potatoes, roasted and mashed (about 500g flesh)

½ cup dried red lentils, cooked and drained (about 80g dry)

300g salmon fillet, cooked and flaked

1 carrot, finely grated

1 courgette, grated and excess moisture squeezed out

2 tbsp. fresh parsley, finely chopped

Zest of ½ a lemon

½ tsp. mild paprika (optional)

½–¾ cup fine oats (about 50g, add gradually to bind)

1 tsp. olive oil, for brushing the tray

For the dips

Green Pea Dip

½ cup cooked peas (about 100g)

¼ cup cooked butter beans (about 60g)

1 small spinach leaf

1 tbsp. Greek‑style yoghurt (optional)

¼ tsp. chopped chives

A pinch of lemon zest

A splash of water, if needed

Pink Beetroot Dip

½ small cooked beetroot

¼ cup Greek‑style yoghurt (about 60g)

¼ cup apple purée or tinned apple (about 60g)

A small squeeze of lemon juice

¼ tsp. chopped dill

Sunshine Cinnamon Dip

½ small roasted carrot

½ roasted sweet potato (reserved from patties)

1 tbsp. full‑fat yoghurt

A small pinch of cinnamon

A pinch of lemon zest

Nutritional Snapshot (per serving)

Energy:
175 kcal

Fat:
3–4g
(Saturates: 1g)

Carbohydrates:
23g
(Sugars: 6-7g)

Fibre:
4g

Protein:
11g

Salt:
0.13g

How to Make Our Salmon Rainbow Power Patties

Prepare the patties

Preheat the oven to 200°C (180°C fan).
Roast the sweet potatoes (and carrot for the sunshine dip) for 30–35 minutes, until very soft.
Roast the salmon on a separate tray for 15–18 minutes, until cooked through, then flake and remove any skin or bones.
Cook the lentils according to packet instructions until very soft, then drain well.
Scoop the flesh from the roasted sweet potatoes, reserving ½ a potato for the sunshine dip.
In a large bowl, mix the sweet potato, lentils, flaked salmon, grated carrot, courgette, parsley, paprika and lemon zest.
Add the oats gradually until the mixture is firm enough to shape.
Press the mixture to about 1–1.5cm thickness on a lined tray and shape into patties.
Lightly brush with olive oil and bake at 180°C for 12–15 minutes, until lightly golden.

Make the dips

Blend each dip separately by adding all ingredients to a jug or blender and blending until smooth and brightly coloured. Add a little water if needed to loosen.

Serve

Serve 2–3 patties per person with a spoonful of each dip on the side.

How to Get Your Child Involved

Babies can be involved by:

Watching the bright colours appear as the dips are blended
Smelling lemon zest or cooked salmon once cooled slightly
Exploring safe whole vegetables such as sweet potato or beetroot with close supervision
Observing patties being shaped and placed onto the tray