Easy Salmon Patties

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Instructions

1. Prep the Ingredients

  • Drain the canned salmon thoroughly. Use a spoon to press out as much liquid as possible.

  • If not already done, thaw the frozen spinach and squeeze it firmly with your hands or wrap it in a towel to wring out all excess moisture.

  • Place the shredded hash browns in a bowl and ensure they are fully thawed. Pat them dry if they seem watery.

2. Mix the Patty Base

  • In a large mixing bowl, combine the drained salmon (flaking it with a fork), the dried spinach, and the thawed hash browns. Stir until everything is evenly distributed.

  • Pour in the beaten eggs, and add the salt and pepper.

  • Gently mix everything together until the mixture is combined and holds together. Be careful not to overmix; you want to maintain some texture.

3. Form the Patties

  • Divide the mixture into 10 equal portions. Form each portion into a patty about ½-inch to ¾-inch thick, pressing firmly so they hold their shape.

4. Pan-Fry to Perfection

  • Heat the olive oil in a large skillet over medium heat.

  • Once the oil is hot, carefully place the patties in the skillet, working in batches to avoid overcrowding.

  • Cook for 4-6 minutes per side, or until the patties are golden brown and crispy on the outside and heated through.

  • Transfer the cooked patties to a plate lined with a paper towel to drain any excess oil. Repeat with the remaining patties, adding more oil to the skillet if needed.

5. Serve

  • Serve the salmon patties immediately while they are hot and crispy. They are delicious on their own, with a squeeze of lemon, or with your favorite dipping sauce like tartar sauce, ranch, or dill yogurt sauce.

Enjoy your meal!

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