1 cup fresh spinach, finely chopped (or 1/2 cup thawed, drained frozen spinach)

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1/3 cup feta cheese, crumbled

1/2 cup breadcrumbs (panko or regular)

2 large eggs, lightly beaten

2 tablespoons fresh parsley, chopped

1 tablespoon fresh dill (optional)

1 tablespoon lemon juice

1 teaspoon lemon zest

1 teaspoon dried oregano

Salt and pepper, to taste

Olive oil (for frying)

Optional Garnish:

Lemon wedges

Tzatziki sauce

Instructions:

Prepare the Salmon:

If using fresh salmon, bake or poach the fillet until cooked through (about 12-15 minutes at 375°F/190°C). Let it cool, then flake into chunks with a fork.

If using canned salmon, drain and remove any bones and skin.

Saute Spinach:

In a pan over medium heat, saute the chopped spinach until wilted (about 2 minutes). Allow it to cool slightly and squeeze out excess moisture if needed.

Mix the Ingredients:

In a large bowl, combine the flaked salmon, sautéed spinach, red onion, garlic, feta cheese, breadcrumbs, eggs, parsley, dill, lemon juice, lemon zest, oregano, salt, and pepper.

Mix until all ingredients are evenly combined.

Form Patties:

Shape the mixture into patties, about 3 inches wide and 1/2 inch thick. You should get around 6-8 patties depending on size.

Cook the Patties:

Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.

Cook the patties for about 3-4 minutes per side, until golden brown and crisp.

Serve:

Serve warm with a dollop of tzatziki sauce, lemon wedges, or a fresh green salad.