Mediterranean Salmon Spinach Patties (Print Version)
# Ingredients:
→ Main Components
01 -
2 cans (6 oz each) salmon, drained and flaked
02 -
1 cup fresh spinach, finely chopped or 1/2 cup frozen spinach, thawed and drained
03 -
1/4 cup red onion, finely chopped
04 -
2 cloves garlic, minced
05 -
1/3 cup feta cheese, crumbled
06 -
1/2 cup breadcrumbs, panko or regular
07 -
2 large eggs, beaten
08 -
2 tablespoons fresh parsley, chopped
09 -
1 tablespoon fresh dill, chopped (optional)
10 -
1 tablespoon lemon juice
11 -
1 teaspoon lemon zest
12 -
1 teaspoon dried oregano
13 -
Salt and black pepper, to taste
14 -
Olive oil, for frying
→ For Serving
15 -
Lemon wedges
16 -
Tzatziki sauce
# Instructions:
01 -
Open and drain the canned salmon. Remove any bones or skin, then flake the salmon into a large bowl.
02 -
In a skillet over medium heat, sauté the spinach for 2 minutes until wilted. Allow it to cool, then squeeze out all excess moisture.
03 -
In a large mixing bowl, combine the flaked salmon, sautéed spinach, red onion, garlic, feta cheese, breadcrumbs, eggs, parsley, dill if using, lemon juice, lemon zest, oregano, salt, and pepper. Mix thoroughly until evenly combined.
04 -
Shape the mixture into 6 to 8 patties, each about 3 inches wide.
05 -
Heat olive oil in a large pan over medium heat. Cook the patties for 3 to 4 minutes per side until golden brown and crisp.
06 -
Transfer the patties to a plate lined with paper towels to remove any excess oil. Serve hot with lemon wedges and Tzatziki sauce.
# Notes:
01 -
Be sure to squeeze all excess moisture out of the spinach to ensure crispy patties.
02 -
For a crispier texture, use panko breadcrumbs instead of regular breadcrumbs.
03 -
For a lighter option, bake the patties in a preheated oven at 375°F (190°C) for about 20 minutes, flipping halfway through.
04 -
Excellent served on buns as salmon burgers or over a fresh salad.