Try our flavorful salmon pattie recipe featuring a blend of fresh or canned salmon, quinoa, spinach, and aromatic herbs. These patties are bound together with egg and seasoned with garlic, dijon mustard, salt, pepper, and a zesty touch of lemon juice, creating a delicious and nutritious dish that's both easy to make and satisfying.
Rinse and cook quinoa according to package instructions, set aside to cool.
In food processor, combine onion and basil. Remove from food processor and set aside in bowl.
Pulse salmon in food processor for a 1 minute or until chopped.
Combine remaining ingredients with a spoon, including HALF of the basil and onion mixture.
Form patties by hand. Mixture may be slightly moist. If it seems wet, add a pinch of flour to mixture and reform patty. Do not add too much flour as it will dry out the patties.
Add a tablespoon of olive oil to frying pan. Once heated, add patty to oil and cook on medium heat. You can add more than one patty if your pan is large enough, but don't overcrowd pan.
Cook for 3-4 minutes on each side. Remove from pan when cooked.
For dressing
Combine ingredients for dressing. Use a dressing shaker or mason jar to combine. Use on top of a spinach salad and/or combine dressing with greek yogurt for a "tartar" consistency to serve over patties.