Crispy Salmon & Spinach Patties
These are golden and crisp on the outside, tender and flavorful inside, and packed with salmon and spinach. They’re an easy option for lunch, dinner, or meal prep.
Ingredients
- 2 cans salmon, drained
- 1 cup finely chopped spinach
- 2 eggs
- ½ cup breadcrumbs
- ¼ cup grated Parmesan
- 2 green onions, finely chopped
- 1 garlic clove, minced
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil, for cooking
- Lemon wedges, for serving
Instructions
- Prepare the mixture: Add salmon, spinach, eggs, breadcrumbs, Parmesan, green onions, garlic, and seasonings to a bowl.
- Mix gently: Stir until everything is well combined. If the mixture feels too wet, add another tablespoon or two of breadcrumbs.
- Shape the patties: Divide into 8 portions and shape into compact patties.
- Chill: Refrigerate for 15–20 minutes. This helps them hold together while cooking.
- Cook: Heat olive oil in a skillet over medium heat. Cook the patties for about 4–5 minutes per side, until deeply golden and heated through.
- Serve: Transfer to a plate and serve hot with fresh lemon wedges.
Tips for Extra-Crispy Patties
- Drain the salmon very well.
- Chop the spinach finely so the patties hold together.
- Don’t overcrowd the skillet.
- Let the patties develop a golden crust before flipping.
- Chill the shaped patties before cooking for better structure.
Easy Serving Ideas
Serve with a simple green salad, roasted vegetables, cucumber yogurt sauce, or lemony rice. They’re also delicious tucked into a pita with lettuce and a creamy garlic sauce.
Prep: 15 minutes
Chill: 15–20 minutes
Cook: 10 minutes
Servings: 4
Total: About 40–45 minutes