Mediterranean Salmon Patties
Delicious and nutritious salmon patties combined with fresh vegetables and aromatic herbs, perfect for any occasion.
Servings: 6 servings
Calories: 240kcal
Ingredients
Patties Ingredients
- 2 cans canned salmon (6 oz each) Drained and flaked
- 1 cup fresh spinach Finely chopped and sautéed
- 1/4 cup red onion Finely diced
- 2 cloves garlic Minced
- 1/3 cup crumbled feta cheese Optional adds tanginess
- 1/2 cup breadcrumbs (panko or regular) For structure and crispiness
- 2 large eggs Lightly beaten
- 2 tablespoons fresh parsley Finely chopped
- 1 tablespoon fresh dill Minced (optional)
- 1 tablespoon fresh lemon juice Adds brightness
- 1 teaspoon grated lemon zest For zesty finish
- 1 teaspoon dried oregano Adds depth
- To taste salt
- To taste freshly ground black pepper
- 2–3 tablespoons olive oil For pan-frying
Garnishes
Instructions
Preparation
- Thoroughly drain the canned salmon, removing any bones or skin if necessary. Flake the fish into small pieces in a large mixing bowl.
- In a skillet, sauté the finely chopped spinach over medium heat for about 2 minutes until it’s wilted. Let it cool and squeeze out any excess moisture.
- In the bowl with the flaked salmon, combine the sautéed spinach, diced red onion, minced garlic, crumbled feta cheese, breadcrumbs, beaten eggs, chopped parsley, dill (if using), lemon juice, lemon zest, oregano, salt, and black pepper. Mix everything until well combined.
- Shape the mixture into 6–8 patties and refrigerate for 10–15 minutes to help them hold their shape.
Cooking
- In a skillet, heat 2–3 tablespoons of olive oil over medium heat. Carefully add the chilled patties and cook for about 3–4 minutes on each side, or until they are golden brown and fully cooked.
Serving
- Remove the patties from the skillet and serve warm with fresh lemon wedges and tzatziki sauce for dipping.
Notes
For extra crispiness, consider using panko breadcrumbs instead of regular. You can add other herbs like basil or cilantro for additional flavor.