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 Moroccan Flavoured salmon and couscous patties      

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Fish Patties with a Difference

We’ve all made the old family favourite tuna patties, made with tin tuna and mashed potatoes, and they are a great standby when camping. Now here’s a bit of a twist on that with these moreish patties using a can of salmon and some couscous.

Now I can hear people already saying there’s no way I’m going to eat couscous, but I’m telling you these are very tasty and you don’t even know that the couscous is the ingredient holding it all together. And, more importantly, my meat eating carnivore of a husband, Ron, who thinks you should pour the couscous out of the cardboard packet, throw the couscous away and eat the cardboard, actually doesn't mind these patties and has had them as a meal on numerous occasoions. Now that’s saying something!!!



moroccan flavoured salmon and couscous patties



Moroccan flavoured Salmon & Couscous Patties

Serves: 4 to 6

1 x 415gm can salmon – drained and bones removed
½ cup couscous
2/3 cup orange juice
2 eggs - beaten
2 cloves garlic – crushed (or use readymade minced garlic)
1 tspn Moroccan spice mix (or more, depending on how much flavor you want)
1 tspn chilli paste or dried chilli flakes – optional (or you could use some fresh red chilli, finely chopped)
1 tblspn fresh parsley and/or mint – finely chopped - optional
salt, pepper to taste
breadcrumbs or plain flour

Prepare the couscous by placing it in a bowl (big enough so you can add the remaining ingredients later) and add the orange juice and leave for 5 mins or so until the liquid is absorbed. (If you don’t have any orange juice, then just use water or stock, but the orange juice gives the couscous a lovely flavour.)

When the couscous is ready, add the salmon (breaking it up as you do so), along with the remaining ingredients and mix well to combine.

Form the mixture into patties. Cover and refrigerate for about 30 mins or until they are firm. If you do this the patties will hold their shape while cooking and not fall apart.

Before cooking, coat the patties in a thin layer of breadcrumbs or plain flour.

Heat a little oil in a large frying pan or BBQ plate (preferably non-stick if you’ve got it), over a medium heat. Don’t have the heat too hot or you’ll burn the patties.

Fry the patties until golden brown, turning once. Should take about 3 to 4 mins on each side as you are only heating them through and browning the outside.

Serve with some sweet chilli mayonnaise (just mix mayo with some sweet chilli sauce to taste) with a nice salad. Delicious!!!

They are even great cold in a sandwich.

Viv’s hint: You could change the flavor and add some Thai spices, or middle eastern spices and even add some finely grated carrot and maybe a little finely grated lemon rind.
If you can get a flavoured couscous, even better, such as one with lemon, mint and parsley, or even Moroccan flavours. It all adds flavor to the patties.




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