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Recipe – Salmon Patties with White Beans and Sesame Crust

February 14, 2010
Salmon Patties with White Beans and Sesame Crust on a Bed of Cucumbers

Salmon Patties with White Beans and Sesame Crust on a Bed of Cucumbers

My kids love tuna fish.  Every once and a while I’ll throw a curve ball at them – salmon for dinner!

These salmon patties feature cannellini beans, red bell pepper, and sesame seeds.  They have a very mild and delicate flavor.  And speaking of delicate – be careful! They can crumble – like a jilted lover on Valentine’s Day.

The next time I make these, I’ll add an egg or mayonnaise to bind them more.  Also, refrigerating 1 hour before cooking can help. The jilted lover?  I cannot help.

Help out your budget – adding a can of white beans really help  s-t-r-e-t-c-h that can of salmon.  You can get many more patties.

I pureed the beans and red bell pepper.  If your kids are older, you might be able to get away with leaving beans whole or finely chopping the bell pepper.  Be sure to use sesame oil for coating the patties – this increases the delicious taste of the sesame seeds.

If you want to get extra fancy, try using a cookie cutter to form the patties.

Salmon Patties with White Beans and Sesame Crust
Recipe by Striving Bean
Makes 10 – 12 salmon patties

  • 1 large can (14.75 oz.) of salmon (I prefer Alaskan Wild Caught)
  • 1- 15 oz. can white beans, rinsed well & drained  (I used cannellini beans)
  • 1 large baking potato
  • 2 to 3 oz. sesame seeds
  • 4 teaspoons sesame oil (for coating patties)
  • Canola oil (for frying pan)
  • 1 bell pepper – roughly chopped, seeds and stem removed  (amount you use is up to you)

Optional Ingredient ideas if the above looks too mild. Give one of these (or several) a try:

  • 1/2  medium onion, very finely chopped
  • Chopped fresh garlic
  • Fresh dill
  • Chopped fresh parsley
  • Dash or two curry powder
  • Dash or two of paprika
  • White pepper, seasoned to taste

Simple Cucumber Salad

  • 4 cucumbers
  • 1/2 (0.5)  teaspoon Rice Vinegar
  • pinch of sugar (optional)



  • Wash and scrub 1 medium baking potato .  Cook baking potato in the microwave 8 to 10 minutes on high.  Potato is done when you can pierce easily with a fork.  Set aside to cool. Be careful!  It will be very hot.
  • Peel cucumber with a vegetable peeler. Discard outer cucumber peel.  Peel rest of cucumber in to thin strips (do not include seeds).


    Cucumber Strips

  • Place cucumber strips in a separate bowl.  Add 1/2 (0.5) teaspoon rice vinegar.  Add a pinch of sugar (optional) and stir gently.  Chill in refrigerator.
  • Drain and rinse white beans. Add beans to food processor.
  • Add chopped red bell pepper to beans.  Add as much red bell pepper as you think your child will like.  (I used 1/2 bell pepper, but after I tasted I could have used more.)
  • Puree red bell pepper and white beans together.  Scrape down sides as needed
  • Drain canned salmon.  Place salmon in a separate bowl and mash with fork.
  • Remove and discard peel from cooled potato.  Roughly chop potato.
  • Add the pureed white beans & bell pepper to the salmon.
  • Add roughly chopped potato to salmon mixture.  Mash with a fork.
  • Add optional ingredients if desired.
  • Form into patty shapes.  Or on a cutting board, cut patties with cookie cutters.

    Shaping Salmon Patties

    Shaping Salmon Patties

  • Lightly brush each side of patty with sesame oil.  Use a spatula to turn over the patty.
  • Carefully coat each side with sesame seeds.  Use a spatula to transfer to pan.

    Patties lightly brushed with sesame oil and coated with sesame seeds

    Patties lightly brushed with sesame oil and coated with sesame seeds

  • Place patties in a large lightly oiled skillet over medium heat.  Leave yourself wiggle room for flipping.
  • Fry patties until golden brown on both sides.

Serve on a bed of Simple Cucumber Salad.

Our family weighs in:

  • Son said they were “great”.  But he kind of freaked about the sesame seeds at first.
  • Daughter hated the sesame seeds.  Next time I will lightly flour the patties for her.
  • Husband loved them – said they were the “best salmon patties ever!” 🙂
  • I really liked them and loved the sesame seed crust. Next time I’ll make an “adult version” batch too with more seasonings.

I never told the kids about the beans – they couldn’t taste them.

Chef’s Notes

  • No need to poke holes in the baking potato before microwaving – I’ve never had one explode.  Yet.

What do you think about salmon patties with beans?

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3 Comments leave one →
  1. February 15, 2010 1:43 pm

    They look great! Great idea to add canellini to “stretch” your salmon. If one make this after making baked potato or boiled potato for something else (ex. mashed potato/potato salad, etc), and use the leftover potato, this will be even easier. : )
    So where’s that red color of the heart come from? (the salmon patties before the sesame seed is pink salmon color, so it’s not from the red-pepper, right?) Just curious…

    • February 15, 2010 2:58 pm

      Hi Mari – Great ideas about reusing left over potatoes – thanks!

      Regarding the color: The patties turned slightly pinker from the red bell pepper. After the came out of the pan, the crust turned out a little brownish-red. I just checked a few left over patties in the refrigerator, and the crust is simply brownish now, no hint of red on the crust.

      Also, I think my point and shoot old camera had a hard time trying to compensate and color correct the pinkish brown patty against green cucumbers! I took the photo in the evening without much supplemental lighting. Minnesota winter evenings get dark too fast. 🙂

  2. February 17, 2010 12:32 pm

    I’ve got some canned salmon waiting to be used. I’ll have to try these patties. They look great!

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