These easy-to-make salmon patties go great with a side salad or between whole grain buns for a portable meal. No need to fret if the patties seem a little moist; the eggs will help firm them up. Feel free to freeze formed patties between parchment paper for an easy protein option in a pinch. No need to defrost patties, they can go straight from the freezer to the griddle. You can easily substitute canned tuna, crab meat or use cooked fresh salmon.
9–12 ounces canned salmon (about 3 cans), drained
¾–1 cup cooked quinoa
3 eggs, lightly beaten
¼ cup bread crumbs
¼–½ cup chopped dill
1 scallion, chopped
½ stalk celery, finely chopped
½ clove garlic, finely minced
1–2 tbsp finely chopped jalapeño pepper
Pinch of salt and pepper
Lemon wedges for garnish
Combine all ingredients, reserving about 20% of the breadcrumbs and quinoa; if the mixture is too wet, add some more bread crumbs or quinoa.
Form patties using your hands. I shoot for about 5" diameter and about 1½" thick.
Place patties on parchment paper. Allow patties to rest for 5–10 minutes. This allows for the patty to hold together better.
Heat a little olive oil in a griddle or cast iron sauté pan. When oil is hot, cook each side over medium high heat until crisp, about 3–5 minutes per side.
Finish with fresh lemon and drizzle some homemade tzatziki or my creamy dill pickle sauce and fresh dill for garnish.
I like to serve them on mashed roasted sweet potatoes.
1 cup cucumber chopped
¼–½ cup plain or Greek yogurt
1 clove garlic, minced
Juice of one lemon
½ cup fresh dill
Salt and pepper to taste
Dash of hot sauce (optional)
Blitz all ingredients using hand blender.