Mediterranean Salmon Spinach Patties (Print Version)
Golden salmon patties with spinach, feta, and fresh herbs served with lemon and tzatziki.
# Ingredients:
→ Main Components
01 -
340 g canned salmon, drained and flaked
02 -
100 g fresh spinach, finely chopped or 70 g frozen spinach, thawed and drained
03 -
40 g red onion, finely chopped
04 -
2 garlic cloves, minced
05 -
50 g feta cheese, crumbled
06 -
60 g breadcrumbs, panko or regular
07 -
2 large eggs, beaten
08 -
8 g fresh parsley, chopped
09 -
4 g fresh dill, chopped (optional)
10 -
15 ml lemon juice
11 -
2 g lemon zest
12 -
1 g dried oregano
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
Olive oil, for frying
→ For Serving
16 -
Lemon wedges
17 -
Tzatziki sauce
# Instructions:
01 -
Open and thoroughly drain the canned salmon. Remove any bones or skin, then flake the salmon into a large mixing bowl.
02 -
In a skillet over medium heat, sauté the spinach for approximately 2 minutes until wilted. Transfer to a plate and allow to cool. Squeeze out all excess moisture to ensure a firm patty mixture.
03 -
Add the flaked salmon, prepared spinach, red onion, garlic, crumbled feta, breadcrumbs, beaten eggs, parsley, dill (if using), lemon juice, lemon zest, oregano, salt, and black pepper to a large bowl. Mix thoroughly until the ingredients are well combined.
04 -
With clean hands, form the mixture into 6 to 8 uniform patties, each approximately 7.5 cm wide. Compress gently to ensure the patties hold together during frying.
05 -
Heat a generous layer of olive oil in a large non-stick pan over medium heat. Fry the patties for 3 to 4 minutes per side, turning gently, until golden brown and crisp.
06 -
Transfer the cooked patties to a plate lined with paper towels to absorb excess oil. Serve immediately with lemon wedges and a side of Tzatziki sauce.
# Notes:
01 -
For best texture, remove as much moisture as possible from the spinach to prevent the patties from falling apart.