Golden Mediterranean Salmon Cakes with Spinach and Feta

Ingredients

• 2 cans (5–6 oz each) salmon, drained and flaked (or 1½ cups cooked fresh salmon)
• 1 cup fresh spinach, finely chopped
• ½ cup crumbled feta cheese
• ¼ cup red onion, finely diced
• 1 clove garlic, minced
• 1 tablespoon fresh dill (or 1 teaspoon dried)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large eggs
• ½ cup breadcrumbs (panko or regular)
• 2 tablespoons olive oil (for pan frying)

Optional for serving:

• Tzatziki sauce or Greek yogurt
• Lemon wedges
• Fresh herbs for garnish

Instructions

1. In a large bowl, combine flaked salmon, spinach, feta, red onion, garlic, dill, lemon zest, lemon juice, salt, and pepper. Mix gently.
2. Add the eggs and breadcrumbs. Stir until well combined and the mixture holds together. If it feels too wet, add a little more breadcrumbs.
3. Divide the mixture and form into 6–8 small patties (about ¾-inch thick). Place on a plate or tray.
4. Chill the patties in the fridge for 15–30 minutes to help them firm up (optional but recommended).
5. Heat olive oil in a skillet over medium heat. Once hot, add the salmon cakes and cook 3–4 minutes per side, or until golden brown and cooked through.
6. Transfer to a paper towel–lined plate. Serve warm with tzatziki sauce, lemon wedges, and garnish with fresh herbs if desired.

Enjoy your flavorful and healthy Mediterranean salmon cakes! Let me know if you’d like a baked version or gluten-free substitutions.