Spinach and Salmon Patties with Feta Cheese

Spinach and Salmon Patties with Feta Cheese

These delicious and healthy patties are packed with flavor and make a great light meal, appetizer, or addition to a salad.

Yields: Approximately 6-8 patties Prep time: 15-20 minutes Cook time: 10-15 minutes

Ingredients:

• For the Patties:
  • 1 (5-6 ounce / 140-170g) can wild-caught salmon, drained well and flaked (as seen in the image)
  • 1 cup fresh spinach, finely chopped (or 1/2 cup frozen chopped spinach, thawed and squeezed dry)
  • 1/4 cup crumbled feta cheese (or more, to taste)
  • 2 tablespoons finely minced red onion
  • 1-2 cloves garlic, minced (optional, but visible in the background)
  • 1 large egg, lightly beaten (not visible but essential for binding)
  • 1/4 cup breadcrumbs (panko or regular, for binding and texture; not visible but typically used)
  • 1 tablespoon fresh dill or parsley, chopped (optional, but would complement the flavors)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of red pepper flakes (optional, for a slight kick)
• For Cooking:
  • 2-3 tablespoons olive oil or other cooking oil

Equipment:

• Large mixing bowl
• Fork (for flaking salmon and mixing)
• Cutting board and sharp knife
• Large non-stick skillet or cast-iron pan
• Spatula

Instructions:

1. Prepare the Ingredients:
   • Salmon: Open the can of salmon and drain it thoroughly. Transfer the salmon to the large mixing bowl and use a fork to flake it into small pieces, removing any skin or bones if present (some canned salmon is boneless and skinless).
   • Vegetables: Wash and finely chop the fresh spinach. If using frozen, thaw and squeeze out all excess water. Finely mince the red onion and garlic (if using).
   • Feta: Measure out the crumbled feta cheese.
2. Combine the Patty Mixture:
   • Add the chopped spinach, minced red onion, minced garlic (if using), and crumbled feta cheese to the bowl with the flaked salmon.
   • Crack the egg into a small bowl, lightly beat it, and add it to the salmon mixture.
   • Sprinkle in the breadcrumbs, salt, and black pepper. If using, add the chopped fresh herbs and red pepper flakes.
3. Mix Thoroughly:
   • Using a fork or your clean hands, gently but thoroughly mix all the ingredients until well combined. Be careful not to overmix, as this can make the patties tough. The mixture should hold together when gently pressed. If it’s too wet, add a little more breadcrumbs, one tablespoon at a time. If it’s too dry, add a tiny bit more beaten egg or a splash of water.
4. Form the Patties:
   • Divide the mixture into 6-8 equal portions.
   • Take each portion and gently form it into a round patty, about 1/2 to 3/4 inch thick. The image shows relatively thick, well-formed patties. Place the formed patties on a plate or baking sheet.
5. Cook the Patties:
   • Heat 2-3 tablespoons of olive oil in a large non-stick skillet or cast-iron pan over medium heat. You want enough oil to coat the bottom of the pan generously.
   • Once the oil is hot (a small drop of water should sizzle), carefully place the patties in the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
   • Cook for 4-6 minutes per side, or until golden brown and crispy on the outside and heated through in the center. The internal temperature should be around 145°F (63°C).
   • Use a spatula to carefully flip the patties.
6. Serve:
   • Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil, if desired.
   • Serve immediately.

Serving Suggestions:

• As a main course with a side salad or roasted vegetables.
• In a bun as a healthy alternative to a burger.
• With a dollop of Greek yogurt, tzatziki, or a lemon-dill sauce.
• As an appetizer with a dipping sauce.

Tips & Variations:

• Herbs: Fresh dill, parsley, or chives would all be excellent additions.
• Vegetables: You could add finely grated zucchini (squeezed dry), bell peppers, or corn for extra vegetables.
• Spices: A pinch of smoked paprika or a dash of onion powder could enhance the flavor.
• Binding: If you don’t have breadcrumbs, crushed crackers or even cooked mashed potato could work as a binder.
• Make Ahead: You can form the patties ahead of time and refrigerate them for a few hours (or even overnight) before cooking.
• Freezing: Cooked patties can be frozen. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container for up to 2-3 months. Reheat in a skillet or oven.

Enjoy your homemade Spinach and Salmon Patties!