Mediterranean Salmon Patties
Delicious and nutritious salmon patties infused with Mediterranean flavors, perfect for family dinners or entertaining guests.
Servings: 6 patties
Calories: 250kcal
Ingredients
Main Ingredients
- 2 cans cans (6 oz each) of salmon 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
- 1/2 cup breadcrumbs panko or regular
- 2 large eggs lightly beaten
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh dill minced (optional)
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2–3 tablespoons olive oil for pan-frying
- Fresh lemon wedges for serving
- Tzatziki sauce for dipping or drizzling
Instructions
Preparation
- Drain the canned salmon thoroughly, ensuring there's no excess liquid left. Remove any bones or skin, then flake the salmon into small pieces.
- Heat a skillet over medium heat. Add the finely chopped spinach and sauté for about 2 minutes, until it wilts down. Let it cool slightly, then squeeze out any excess moisture.
- In a large bowl, combine the flaked salmon with the sautéed spinach, red onion, garlic, feta cheese, breadcrumbs, eggs, parsley, dill, lemon juice, lemon zest, oregano, salt, and pepper. Mix until evenly incorporated.
- Shape the mixture into 6 to 8 patties, each about 3 inches wide and 1/2 inch thick. Place the patties on a tray and refrigerate for 10 to 15 minutes.
Cooking
- In a non-stick skillet, heat 2 to 3 tablespoons of olive oil over medium heat. Add the patties and cook for 3 to 4 minutes on each side until golden brown and crispy.
- Transfer the cooked patties to a serving plate. Serve with fresh lemon wedges and tzatziki sauce.
Notes
For added flavor, mix in chopped olives or sun-dried tomatoes. For a crunchier texture, use panko breadcrumbs. Experiment with different herbs like basil or mint. Don't overcrowd the skillet while frying.