🥗 Mediterranean Salmon Patties

Ingredients:

2 cans (14 oz each) salmon, drained and flaked (or use fresh cooked salmon)
2 large eggs, lightly beaten
1/2 cup breadcrumbs (panko or regular)
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tbsp sun-dried tomatoes, finely chopped
2 tbsp kalamata olives, chopped
2 tbsp feta cheese, crumbled
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp dried oregano
Salt & black pepper, to taste
2–3 tbsp olive oil (for frying)

Yogurt-Dill Sauce (optional but recommended):

1/2 cup Greek yogurt
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tsp lemon zest
1 tsp lemon juice
Salt & pepper to taste

Mix until smooth and keep chilled.

Instructions:

Prepare the mixture
In a large bowl, combine flaked salmon, eggs, breadcrumbs, onion, parsley, sun-dried tomatoes, olives, feta, garlic, lemon juice, oregano, salt, and pepper. Mix well until the mixture holds together.
Shape patties
Form into 8 medium-sized patties (or 10–12 small ones). If mixture feels too wet, add a bit more breadcrumbs.
Cook
Heat olive oil in a skillet over medium heat. Fry patties for 3–4 minutes per side until golden brown and crisp.
Serve
Place patties on a plate lined with paper towels to remove excess oil. Serve warm with yogurt-dill sauce, lemon wedges, or on top of a salad.

❓ Q&A

Q: Can I bake instead of frying?
A: Yes! Brush patties lightly with olive oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway, until golden.

Q: Can I make them ahead of time?
A: Yes, you can shape the patties and refrigerate (uncooked) for up to 24 hours. Cook right before serving.

Q: What can I use instead of breadcrumbs?
A: Use crushed oats, almond flour, or even cooked quinoa for a gluten-free version.

Q: Can I use fresh salmon?
A: Absolutely. Cook fresh salmon, flake it, and let it cool before mixing with the other ingredients.

Q: What can I serve with salmon patties?
A: Mediterranean salad, roasted vegetables, pita bread with hummus, or couscous work beautifully.