Golden Mediterranean Salmon Cakes with Spinach & Feta 🐟✨
These crispy, flavorful salmon cakes are packed with flaky salmon, fresh spinach, tangy feta, and Mediterranean spices. Perfect for a light lunch, dinner, or even brunch!
Ingredients (Makes 6–8 cakes):
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1 lb cooked salmon, flaked (fresh, canned, or leftover)
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1 cup fresh spinach, finely chopped
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½ cup crumbled feta cheese
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1 small red onion, finely diced
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2 cloves garlic, minced
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¼ cup fresh parsley or dill, chopped
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1 large egg, beaten
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½ cup breadcrumbs (or almond flour for gluten-free)
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1 tsp dried oregano
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½ tsp smoked paprika
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½ tsp lemon zest
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1 tbsp lemon juice
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Salt & pepper to taste
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2 tbsp olive oil (for frying)
For Serving:
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Lemon wedges
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Tzatziki or garlic yogurt sauce
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Arugula salad
Instructions:
1. Mix the Salmon Mixture
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In a bowl, combine flaked salmon, spinach, feta, red onion, garlic, parsley, egg, breadcrumbs, oregano, paprika, lemon zest, lemon juice, salt, and pepper.
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Gently fold until well mixed (don’t overwork).
2. Form the Cakes
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Scoop ¼-cup portions and shape into ½-inch-thick patties.
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Place on a tray and refrigerate for 15–20 mins (helps them hold shape).
3. Pan-Fry to Crispy Perfection
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Heat olive oil in a skillet over medium heat.
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Cook cakes for 3–4 mins per side until golden brown and crispy.
4. Serve Warm
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Garnish with lemon wedges and serve with tzatziki or a simple arugula salad.
Tips:
✅ Bake option: Brush with oil and bake at 400°F (200°C) for 15–20 mins, flipping halfway.
✅ Make ahead: Shape and refrigerate uncooked patties for up to 24 hours.
✅ Substitutes: Swap feta for goat cheese or spinach for kale.
These salmon cakes are light yet satisfying—full of Mediterranean flavors! 🇬🇷💛
Pair with a cucumber-tomato salad or roasted veggies for a complete meal. Enjoy! 😊