Mediterranean Salmon Patties

Ingredients (Serves 4)

For the patties

• 2 cans (14–15 oz / 400 g each) salmon, drained and flaked (or about 1 lb cooked salmon)
• 2 large eggs
• ¾ cup breadcrumbs (panko works well)
• ½ cup crumbled feta cheese
• ¼ cup finely chopped red onion
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
• 1 teaspoon dried oregano
• Zest of 1 lemon
• 2 tablespoons lemon juice
• ½ teaspoon ground cumin
• ½ teaspoon salt (adjust depending on salmon/feta saltiness)
• ¼ teaspoon black pepper

For cooking

• 2–3 tablespoons olive oil

Optional Mediterranean Sauce

• ½ cup Greek yogurt
• 1 tablespoon lemon juice
• 1 small garlic clove, grated
• 1 tablespoon chopped dill or parsley
• Pinch of salt and pepper

Instructions

1. Prepare the salmon mixture
   • Drain the salmon well and remove bones/skin if desired.
   • In a large bowl, combine salmon, eggs, breadcrumbs, feta, onion, garlic, herbs, lemon zest, lemon juice, cumin, salt, and pepper.
   • Mix gently until the mixture holds together.
2. Shape the patties
   • Form the mixture into 8 small patties (about ½-inch thick).
   • Refrigerate for 15–20 minutes to help them firm up.
3. Cook the patties
   • Heat olive oil in a skillet over medium heat.
   • Cook patties for 3–4 minutes per side until golden brown and crisp.
   • Transfer to a paper towel-lined plate.
4. Make the sauce
   • Stir together yogurt, lemon juice, garlic, herbs, salt, and pepper.
   • Serve alongside the salmon patties.

Serving Ideas

• Over a Greek salad with cucumber, tomato, olives, and greens
• In pita bread with tzatziki, lettuce, and tomatoes
• With roasted vegetables or couscous
• As a light dinner with lemon wedges