Golden-Crisped Salmon Cakes with Feta & Spinach
Table of Contents
These crispy salmon cakes are loaded with flaky salmon, creamy feta, and vibrant spinach. They’re rustic, satisfying, and perfect for a light dinner, hearty lunch, or elegant appetizer.
📝 Ingredients
1 lb (450 g) cooked salmon, flaked (fresh or canned, skinless & boneless)
½ cup cooked spinach, finely chopped (fresh or thawed from frozen, excess water removed)
⅓ cup feta cheese, crumbled
¼ cup red onion, finely diced
1 garlic clove, minced
2 large eggs
½ cup breadcrumbs (or almond flour for gluten-free)
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
1 tsp dried oregano
Salt and freshly cracked black pepper, to taste
Olive oil or neutral oil, for pan-frying
👩🍳 Instructions
Mix the ingredients:
In a large bowl, combine flaked salmon, spinach, feta, red onion, garlic, eggs, breadcrumbs, parsley, lemon juice, oregano, salt, and pepper. Mix gently until evenly combined.
Form the patties:
Shape the mixture into 6–8 small patties (about ½ inch thick). If the mixture feels too wet, add a bit more breadcrumbs to bind.
Chill (optional but recommended):
Place patties in the fridge for 15–30 minutes to firm up. This helps them hold their shape during cooking.
Cook the cakes:
Heat 1–2 tablespoons of oil in a skillet over medium heat. Add patties and cook for 3–4 minutes per side, or until golden brown and crisp.
Serve:
Enjoy warm with a dollop of Greek yogurt, a squeeze of lemon, or on top of a salad or grain bowl.
See also Mediterranean Hot Honey Roasted Cauliflower
❓ Q&A
Q1: Can I use canned salmon instead of fresh?
A1: Absolutely! Just make sure it’s skinless and boneless. Canned salmon works great and is a budget-friendly option.
Q2: What can I serve with these salmon cakes?
A2: They pair well with a simple cucumber-dill yogurt sauce, lemony arugula salad, roasted veggies, or even rice or quinoa for a complete meal.