Coated in wholesome crumbs, these creamy salmon patties provide vitamins and omega-3s.
- Preheat oven to 180°C. Spread 35g (1/2 cup) of the breadcrumbs over a baking tray. Bake in oven for 5 minutes or until toasted. Transfer to a plate.
- Meanwhile, heat the oil in a frying pan over medium-high heat. Add the shallot and garlic and cook, stirring, for 1 minute or until shallot softens. Add the spinach and cook for 1 minute or until spinach wilts. Set aside to cool slightly.
- Heat the baking tray in oven. Combine the spinach mixture, salmon, mayonnaise and remaining breadcrumbs in a bowl. Season with salt and pepper. Divide the mixture into 4 equal portions and shape each portion into a 2cm-thick patty.
- Dip the patties in egg, then in toasted breadcrumbs, pressing to coat. Spray the baking tray with olive oil spray to grease. Place patties on prepared tray and spray with olive oil spray. Bake for 8 minutes. Turn and bake for a further 7 minutes or until golden and heated through.
- Divide the bread among serving plates. Top with salad mix, beetroot, carrot and patties. Serve with tzatziki.
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