Mediterranean Salmon Patties
Canned salmon patties with spinach, feta, lemon, and herbs, pan fried until golden.
Equipment
- Large skillet
- Mixing bowl
- Wide spatula
- Paper towels
Ingredients
Main Ingredients
- 12 oz canned salmon two 6 ounce cans, drained and flaked
- 1 cup fresh spinach finely chopped
- ¼ cup red onion finely chopped
- 2 cloves garlic minced
- ⅓ cup crumbled feta cheese
- ½ cup panko breadcrumbs
- 2 large eggs beaten
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 2 tbsp olive oil for frying
Instructions
Cooking
- Flake and wilt. Flake the salmon into a bowl, then wilt the spinach in a dry pan for 2 minutes, cool it, and squeeze it dry.
- Combine. Fold the spinach, onion, garlic, feta, panko, eggs, herbs, lemon juice, zest, and oregano into the salmon until it holds together.
- Shape. Form 6 patties about 3 inches wide and chill them for 10 minutes on a plate.
- Fry. Warm the olive oil over medium heat and cook the patties in 2 batches, 3 to 4 minutes per side, until crisp and golden.
- Serve. Drain on paper towels and serve warm with lemon wedges.
Notes
Substitutions: Use 12 ounces of cooked fresh salmon and regular breadcrumbs for panko.
Tips: Squeeze the spinach well and chill the patties so they hold together.
Storage: Refrigerate up to 3 days and reheat at 375 degrees F for 10 minutes. Freeze uncooked patties up to 2 months.