Quick, easy and conveniently portioned into individual servings – these Lemony Salmon & Spinach Cakes are one extra-easy meal you can serve for midweek lunches or dinners. In fact, they’re so easy, we think they just might be our easiest patty recipe ever.
But these Lemony Salmon & Spinach Cakes aren’t just easy to make. They’re also speedy and cost-efficient, allowing you to use what you have on hand. The cakes come together with some key pantry staples, like whole-wheat bread crumbs, avocado mayo, eggs and olive oil. Even the salmon can be a pantry staple! You can use either cooked salmon (an ideal move if you’ve got some salmon leftovers hanging out in the fridge) or canned salmon, whichever you have available. And while frozen spinach might not be a pantry staple, it’s definitely a popular freezer food; if you love how these cakes turn out, you’ll definitely want to keep a couple of bags on hand for the future.
When it comes to serving up these savory cakes, you have so many options. They can be topped with a dollop of avocado mayo and served alone. Or, you can turn them into burgers or sandwiches, adding toppings if you’d like. Paired with a salad or your favorite veggie side, they can even become a complete dinner. It’s up to you – but we think you’ll be making them often because of how simple they are.
Lemony Salmon & Spinach Cakes
- In a small bowl, whisk together mayonnaise and lemon juice. Set aside. In a medium bowl, combine lemon zest, salmon, spinach, dill, bread crumbs, egg, salt and pepper. Mix well and form into four 1⁄2-inch-thick patties.
- In a skillet over medium-high, heat oil. Add patties and reduce heat to medium. Cook 6 minutes per side, until golden brown and firm to the touch. Drizzle with sauce and garnish with dill. Serve with lemon wedges.