High-Protein Salmon & Spinach Patties
Method
Thaw the frozen spinach completely. Squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels. Removing the liquid helps the patties hold together and develop a better texture.
In a medium bowl, combine the ground salmon (or trout), egg whites, spinach, flour, salt, pepper, and any optional seasonings such as garlic powder, dill, or lemon zest.
Mix until all ingredients are evenly incorporated. The mixture should be moist but firm enough to hold its shape.
Heat a high-quality non-stick skillet over medium heat. No oil is necessary, but a light coating of cooking spray may be used if desired.
Using a tablespoon, scoop portions of the mixture onto the skillet and gently flatten each into a small patty.
Cook for 30–60 seconds, until the underside begins to set and lightly brown. Carefully flip the patties and cook for another 30–60 seconds, or until the salmon is fully cooked and the patties are lightly golden.
Serve immediately with Greek yogurt or Skyr, fresh dill, and a squeeze of lemon juice.
For even more flavor, add finely chopped fresh dill, chives, or parsley to the mixture before cooking. These salmon patties pair beautifully with a crisp cucumber salad, roasted asparagus, steamed broccoli, or a fresh Mediterranean tomato salad.
Nutrition Facts
Per recipe
