Description
A light and flavorful dish featuring tender salmon cakes packed with fresh spinach and tangy feta, pan-fried to a golden crisp and served with a creamy sauce.
Ingredients
Scale
For the Crust:
- 1 lb fresh salmon fillet, skin removed and finely chopped
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup breadcrumbs
- 1 large egg, beaten
- 2 tbsp fresh dill, chopped
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 2 tbsp olive oil for frying
- 1/4 cup Greek yogurt for serving
Instructions
1. Prepare the Crust:
- In a large bowl, combine the chopped salmon, spinach, feta, breadcrumbs, egg, dill, lemon zest, garlic, salt, and pepper. Mix gently until well combined.
- Form the mixture into 8 equal-sized patties, about 1/2-inch thick, and place them on a plate.
- Heat olive oil in a large skillet over medium heat. Add the salmon cakes and cook for 4-5 minutes per side, until golden brown and cooked through.
- While the cakes cook, mix Greek yogurt with a squeeze of lemon juice to create a creamy sauce.
- Serve the salmon cakes warm, drizzled with the creamy yogurt sauce and garnished with extra dill if desired.
Notes
You can customize the seasonings to taste.