I am a big fan of HEAB, especially her baby-friendly recipes, and recently she mentioned salmon balls or salmon dip that her baby really liked. This got me thinking of some ways to use this giant can of salmon I've had in the pantry for awhile. I also had half a block of feta in the fridge, leftover from feta egg muffins, and wanted to throw that in too. These salmon patties were super simple, and best of all, S scarfed it up. It was a great way to get a protein AND veggie in at the same time.
Spinach and Feta Salmon Patties
8-10 oz of frozen, thawed and drained chopped spinach
4-6 oz of feta, crumbled
1 14 oz can of salmon (if you get the kind with skin/bones like I did, you can leave it all in for added nutrients, although I tried to pick most of it out)
1 beaten egg
juice of one lemon
sea salt and pepper to taste
2 tbsp mayo
Combine everything except the egg in a large bowl and make sure you have the seasonings right. Once it's to your liking, add in a beaten egg and combine. Form into patties about the size of your palm and place on foil/parchment lined baking sheet, and bake for 30-35 minutes at 375, or until the top is starting to brown. This made 6 patties for me- but may make more depending on how much spinach you use. Enjoy! XoXoGFG
No comments:
Post a Comment