Mediterranean Salmon Patties
These Mediterranean Salmon Patties are a delightful fusion of flavors, pairing rich salmon with spinach, garlic, and feta for a crispy, comforting dish.
Ingredients
Main Ingredients
- 2 cans canned salmon (6 oz each) Ensure salmon is well-drained.
- 1 cup fresh spinach, finely chopped Squeeze out excess moisture.
- 1/4 cup red onion, finely chopped Provides a sweet and tangy crunch.
- 2 cloves garlic, minced Infuses the dish with aroma.
- 1/3 cup feta cheese, crumbled Adds creamy, tangy richness.
- 1/2 cup breadcrumbs Panko or regular for crunch.
- 2 large eggs, beaten Binding agent for the patties.
- 2 tablespoons fresh parsley, chopped For fresh flavor.
- 1 tablespoon dill (optional) For herbaceous flavor.
- 1 tablespoon lemon juice Adds refreshing brightness.
- 1 teaspoon lemon zest Enhances citrus flavor.
- 1 teaspoon dried oregano Adds earthy flavor.
- to taste salt and pepper Ensure flavors are balanced.
- olive oil For frying.
- lemon wedges and tzatziki sauce For serving.
Instructions
Preparation
- Open and drain the canned salmon, flaking it into a mixing bowl.
- In a skillet over medium heat, sauté the finely chopped spinach for about 2 minutes until wilted. Let it cool and squeeze out excess moisture.
- In a large mixing bowl, combine the flaked salmon, sautéed spinach, red onion, minced garlic, crumbled feta, breadcrumbs, beaten eggs, parsley, dill (if using), lemon juice, lemon zest, oregano, salt, and pepper. Mix well.
- Shape the mixture into 6–8 patties, approximately 3 inches wide.
Cooking
- Heat olive oil in a large pan over medium heat.
- Fry the patties for 3–4 minutes on each side until golden brown and crispy.
- Transfer the cooked patties to a paper towel-lined plate to absorb excess oil.
Serving
- Serve hot with lemon wedges and tzatziki sauce.
Notes
For healthier variations, consider replacing salmon with zucchini or using quinoa for a gluten-free option. Baking is also an alternative to frying.