Baked Spinach & Feta Salmon Balls

Ingredients

2 packages (4 patties) Larry's Catch Spinach & Feta Sockeye Salmon Burgers, thawed
¼ cup panko breadcrumbs
1 large egg, lightly beaten
1 tsp lemon zest
1 tsp dried dill (or 1 tbsp fresh)
½ tsp garlic powder
Salt and pepper to taste
Olive oil spray or 1 tbsp olive oil, for the baking sheet
Dipping Sauce: ¾ cup tzatziki
1 tsp fresh lemon juice
Fresh dill and lemon wedges, for serving

Nutrition values are estimates and may vary based on ingredients used.

Thaw the salmon burgers overnight in the refrigerator or in cold water for 20–30 minutes. Pat completely dry with paper towels.
Preheat oven to 400°F (205°C). Line a baking sheet with parchment and lightly grease with olive oil spray or a thin brush of olive oil.
Break the thawed patties into a bowl and crumble them apart with a fork until roughly broken down but still slightly chunky. Add the panko, beaten egg, lemon zest, dill, garlic powder, salt, and pepper. Mix gently until just combined — don’t overmix or the balls will be dense.
Roll the mixture into balls about 3 cm (1.5 inches) in diameter, roughly the size of a golf ball. You should get about 14–16 balls. Place on the prepared baking sheet, spaced slightly apart.
Bake for 12–15 minutes until golden on the outside and cooked through. For extra colour, broil for the final 2 minutes.
Stir together the tzatziki and lemon juice in a small bowl. Arrange the salmon balls on a platter with toothpicks and serve with the tzatziki dip, fresh dill, and lemon wedges on the side.