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Mediterranean salmon patties with feta are a simple way to bring the bright flavors of the sea and the Mediterranean coast straight to your table. These patties have become my go-to for busy weeknights and family gatherings thanks to their savory blend of flaked fresh salmon, creamy feta, and aromatic herbs. They pack so much flavor without needing fussy prep or exotic ingredients.
My family lights up when I make these. I first threw these together on a whim after a long day and now my kids ask for salmon patties every other week.
Ingredients
- Fresh salmon fillet: one pound cooked and flaked fresh fish gives unbeatable texture and flavor look for vibrant color and clean scent
- Crumbled feta cheese: one cup adds salty creaminess choose block feta in brine for best taste
- Panko breadcrumbs: half cup create lightness and crunch use Japanese style for best results
- Fresh parsley: quarter cup brightens the patties with herbal notes go for flat-leaf parsley for the freshest aroma
- Eggs: two lightly beaten to bind the mixture select large eggs for consistency
- Garlic powder: one teaspoon lends a gentle garlicky kick use a fresh bottle for potent flavor
- Ground cumin: half teaspoon infuses a warm earthy fragrance always opt for fresh ground spices
- Salt and pepper: to taste round out all flavors use freshly cracked black pepper and sea salt for a fuller taste
- Olive oil: two tablespoons for pan frying go for extra virgin if possible for richer taste
Step-by-Step Instructions
- Preparing the Patty Mixture:
- Combine cooked flaked salmon feta cheese Panko breadcrumbs chopped parsley lightly beaten eggs garlic powder ground cumin salt and pepper in a large bowl until everything is just mixed together do not overmix for the most tender patties
- Chilling the Mixture:
- Cover the bowl with plastic wrap and refrigerate for thirty minutes this helps the patties stay together and lets the flavors meld
- Forming the Patties:
- With slightly damp hands scoop up portions of the mixture and shape them into evenly sized patties press gently to avoid compacting too much
- Cooking the Patties:
- Warm olive oil in a nonstick skillet over medium heat add patties and cook until golden brown on each side about three to four minutes per side keep an eye so they do not burn gently flip with a wide spatula for best results
- Draining and Serving:
- Transfer cooked patties to a paper towel-lined plate to drain any extra oil serve warm as a main dish or slide them into buns for a twist on burgers
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Feta is my stand out ingredient the salty tang just transforms the patties I love watching my kids pile them into pita bread with crisp veggies it has become our summer picnic staple
Storage Tips
After cooling the patties to room temperature place them in an airtight container lined with paper towel They stay fresh in the fridge for three days or you can freeze uncooked patties between parchment layers for up to one month Reheat in a skillet or air fryer to keep them crisp
Ingredient Substitutions
If you lack fresh salmon canned wild salmon works just drain well and check for bones No feta Just swap in goat cheese or ricotta for a softer flavor and if you prefer gluten free use crushed gluten free crackers in place of panko Add chopped fresh dill or a sprinkle of smoked paprika for new twists
Serving Suggestions
Pile the patties onto warm pita with cucumbers tomatoes and a dollop of yogurt Serve over a bed of greens or grain bowls for a fuss free meal My favorite is to top them with lemon zest or fresh tzatziki for extra brightness
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Mediterranean Roots
Salmon and feta are not strictly traditional but this recipe captures the spirit of simple fresh meals found on Mediterranean tables The use of herbs olive oil and fish connects to a long heritage of healthy eating passed down for generations
Common Recipe Questions
- → How do I keep salmon patties from falling apart?
Lightly beat eggs and add breadcrumbs; this helps the mixture bind. Chill before forming and cooking for best results.
- → Can I use canned salmon instead of fresh?
Yes. Drain well and remove any bones or skin before mixing with the other ingredients for similar texture and flavor.
- → What type of feta is best?
Choose high-quality feta, either cow, goat, or sheep’s milk. Block feta tends to crumble better and melts nicely.
- → Which herbs work best in salmon patties?
Fresh parsley, dill, or oregano add brightness and depth. You can mix them based on preference.
- → Can the patties be made ahead of time?
Yes. Prepare and chill the raw patties for up to one day, then pan fry just before serving for optimal texture.