Mediterranean Salmon Spinach Patties with Feta and Herbs (Print version)
Golden salmon patties with spinach, feta, lemon, and fresh herbs, crisp outside and tender inside.
# Ingredients:
For the patties
01 -
12 oz (340 g) canned salmon, drained and flaked
02 -
3 cups (90 g) fresh baby spinach, chopped
03 -
1/3 cup (45 g) finely chopped red onion
04 -
2 garlic cloves, minced
05 -
1/2 cup (75 g) crumbled feta cheese
06 -
2 large eggs, beaten
07 -
3/4 cup (45 g) panko breadcrumbs, plus more if needed
08 -
2 tablespoons chopped fresh parsley
09 -
1 tablespoon chopped fresh dill
10 -
1 teaspoon lemon zest
11 -
1 tablespoon fresh lemon juice
12 -
1 teaspoon dried oregano
13 -
1/2 teaspoon kosher salt
14 -
1/4 teaspoon black pepper
15 -
3 tablespoons olive oil, for frying
For serving
16 -
Lemon wedges
17 -
1/2 cup (120 g) tzatziki sauce
# Instructions:
01 -
Drain the canned salmon well and flake it into a large bowl. Remove any large pieces of skin or bone if preferred.
02 -
Cook the chopped spinach in a dry skillet over medium heat for 1-2 minutes until wilted. Cool slightly, then squeeze out as much liquid as possible.
03 -
Add the spinach, red onion, garlic, feta, eggs, panko, parsley, dill, lemon zest, lemon juice, oregano, salt, and pepper to the salmon. Mix gently until the mixture holds together.
04 -
Form the mixture into 6 to 8 patties, about 3 inches wide. If the mixture feels too wet, mix in 1-2 tablespoons more panko.
05 -
Heat olive oil in a large skillet over medium heat. Cook the patties for 3-4 minutes per side until deeply golden and heated through.
06 -
Transfer to a paper towel-lined plate for a minute, then serve with lemon wedges and tzatziki sauce.
# Good to know:
01 -
Makes 6 large or 8 smaller patties.
02 -
For gluten-free patties, use gluten-free panko breadcrumbs.
03 -
Best served hot from the skillet while the edges are crisp.