Salmon and Spinach Patties
It’s recommended that Americans eat 8 ounces of fish each week. Salmon and other cold water fish like tuna, mackerel and sardines are high in Omega-3 fatty acids which are important for heart and brain function.
- 1 can (15-ounces) salmon
- 5 ounces frozen spinach
- 1 cup bread crumbs
- 2 eggs
- 1/2 cup low-fat milk
- 1/4 teaspoon pepper
- 2 tablespoons canola oil
- Thaw spinach. When ready, drain off liquid, squeezing it to remove more water. Set aside.
- Wipe off top of salmon can before opening. In a medium bowl, flake salmon with a fork or clean fingers until very fine, removing any large bones. Add spinach and bread crumbs and mix to combine.
- In a separate bowl, whisk together milk, eggs and pepper. Add to salmon mixture and combine thoroughly.
- Shape mixture into 10 patties.
- Heat oil in a large skillet. Scoop out a heaping 1/4 cup for each patty. Place on heated skillet and press down slightly to flatten. Over medium heat, brown patties in two batches on both sides until thoroughly cooked (2-3 minutes per side).
Smart Shopping Tips:
- If canned salmon is unavailable or too expensive, canned tuna is a perfectly fine alternative. Tuna is often packed in oil, so look for varieties canned in water.
- Serve with brown rice and steamed veggies for a complete meal. It could also be served on a whole wheat roll as a sandwich for a filling lunch.
- Try making your own bread crumbs. Lightly toast stale bread until it is thoroughly dry then crush it in a plastic bag with a rolling pin. You could also run it through a blender or food processor.
- Use up leftover spinach in omelets, casseroles, burritos and soups.