Description
These easy salmon patties are a delicious and nutritious meal made with canned salmon, frozen spinach, and hash brown potatoes. Perfect for a quick weeknight dinner or a satisfying snack, these patties are pan-fried until golden brown and served warm. They are versatile and can be enjoyed on their own, over a salad, or inside a burger bun with tartar sauce.
Ingredients
Main Ingredients
- 15 oz canned salmon (well drained)
- 5 oz frozen spinach (thawed)
- 3 cups frozen shredded hash brown potatoes (thawed)
- 4 eggs (beaten)
- 1 ½ teaspoon kosher salt (use less if your hash browns have added salt)
- Freshly ground black pepper (to taste)
- 2 tablespoons olive oil (or other cooking oil)
Instructions
- Prepare the Spinach and Salmon: Squeeze the excess water out of the thawed spinach thoroughly. Next, drain the canned salmon in a colander and press lightly with a spoon to remove any extra liquid.
- Combine the Ingredients: In a large mixing bowl, add the squeezed spinach, thawed hash browns, and drained salmon. Use a fork to flake the salmon into smaller pieces and mix everything evenly.
- Add Binding Ingredients: Gently stir in the beaten eggs, kosher salt, and freshly ground black pepper into the mixture until just combined. The eggs help bind the patties together.
- Heat the Skillet: Place a skillet over medium heat and add a thin layer of olive oil to coat the surface, preparing it for frying the patties.
- Form Patties: Using your hands, shape the salmon mixture into palm-sized patties, making sure they are compact enough to hold together during cooking.
- Cook the Patties: Add the patties to the hot skillet in batches so they don’t overcrowd. Cook over medium-low heat for about 5-6 minutes on each side, or until the patties are golden brown on the outside and cooked through on the inside. The hash browns should be tender, and the patties firm.
- Serve: Serve the salmon patties warm. They can be enjoyed on their own, over a fresh salad, or placed in a burger or slider bun with some tartar sauce for extra flavor.
Notes
- Make sure to fully drain both the canned salmon and thawed spinach to avoid watery patties.
- You can substitute the frozen spinach with fresh spinach if preferred; just be sure to cook and squeeze out excess moisture.
- If you want extra crispiness, consider pressing the patties gently into some breadcrumbs before frying.
- Adjust the salt based on whether the hash browns have added salt to keep sodium levels balanced.
- These patties can be made ahead and refrigerated for up to 2 days or frozen for longer storage.
