TVD’s Manly Mediterranean Salmon Cakes (Ottolenghi-Style with Sirene and Capers)
Crispy salmon cakes with a custom za’atar blend, fresh herbs, crumbly sirene, and briny capers, inspired by Ottolenghi’s NOPI cod cakes and Salmon Cakes with Capers and Dill. Paired with your tahini-herb tarator for Thomist’s Mediterranean triumph.
Ingredients
Custom Za’atar Mix:
1 tsp dried thyme
1 tsp roasted sesame seeds (toast in a dry pan if raw)
1 tsp sumac
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp dried oregano
1 large can (14.75 oz) salmon, drained (reserve liquid) OR 1 lb cooked salmon, flaked
1 small can (6 oz) crabmeat, drained (reserve liquid, optional; if skipping, use 1/2 cup crumbs)
1 cup frozen chopped spinach, thawed and thoroughly drained
1/2 cup crumbled Bulgarian white cheese (sirene, sheep’s milk, drained for feta texture)
4 celery stalks, finely diced
1/4 cup minced dried onion (or 2 tbsp onion powder)
2 cloves garlic, minced
1 tbsp drained capers, roughly chopped
2 tbsp mayonnaise
3/4 cup almond flour (or smashed crackers/matzo meal; 1/2 cup if no crabmeat)
1 large egg, beaten
Juice of 1/2 lemon (1 tbsp) + 1 tsp lemon zest
2 tsp finely chopped fresh parsley
2 tsp finely chopped fresh mint
1 tsp finely chopped fresh dill (or 1 tsp dried dill)
1 tsp custom za’atar mix
1/4 tsp smoked paprika
1/4 tsp regular paprika
1/4 tsp ground allspice
Pinch of red pepper flakes
No added salt (sirene, capers, tarator are salty)
Olive oil, for frying
Fresh parsley, mint, and dill leaves (if available), for garnish
1/2 tsp custom za’atar mix, for finishing sprinkle
Pre-made tahini-herb tarator sauce, for serving
Equipment
Small bowl (for za’atar mix)
Large mixing bowl
Colander and cheesecloth (for spinach and sirene)
Cast-iron skillet (or non-stick frying pan)
Spatula
Measuring cups and spoons
Paper towels
Sharp knife and cutting board
Instructions
Make Za’atar: In a small bowl, mix 1 tsp dried thyme, 1 tsp roasted sesame seeds, 1 tsp sumac, 1/4 tsp cumin, 1/4 tsp coriander, and 1/4 tsp oregano. Set aside 1 tsp for patties and 1/2 tsp for garnish.
Prep Sirene: Drain 6–8 oz sirene in cheesecloth, press with a weight in the fridge for 4–8 hours, or air-dry crumbles for 12–24 hours for feta texture. Crumble into pea-sized bits (~1/2 cup).
Prep Spinach: Thaw 1 cup frozen chopped spinach. Squeeze dry in cheesecloth until no liquid remains. Chop finer if needed.
Prep Herbs and Capers: Finely chop 2 tsp each of fresh parsley, mint, and dill (if using fresh). Roughly chop 1 tbsp drained capers. Reserve 5–6 herb leaves for garnish.
Mix It Up: In a large bowl, gently combine salmon, crabmeat (if using), spinach, celery, minced dried onion (or onion powder), garlic, capers, mayo, almond flour, egg, lemon juice, lemon zest, parsley, mint, dill, 1 tsp za’atar mix, smoked paprika, regular paprika, allspice, and red pepper flakes. Add 1–2 tbsp reserved salmon/crab liquid for a medium-wet mix. Fold in sirene last.
Chill: Cover and chill in fridge for 1 hour or freezer for 30 minutes for firm patties.
Form Patties: Shape into 10 compact patties, ~2 inches wide.
Fry: Heat a thin layer of olive oil in a cast-iron skillet over medium heat. Add patties in batches, cooking undisturbed for 12 minutes until golden. Flip and cook 10 more minutes.
Drain and Garnish: Transfer to paper towels. Sprinkle with 1/2 tsp za’atar mix and garnish with parsley, mint, and dill leaves (if using).
Serve: Serve warm with tarator sauce on the side (1–2 tsp per serving). Pair with a cucumber-tomato salad (toss with olive oil, red wine vinegar, pinch of za’atar), fries, or coleslaw.
Yield
~10 patties
Notes
Texture: Ensure spinach and sirene are bone-dry. If mix is wet, add 1 tbsp extra almond flour.
Flavor: Taste mix before chilling. If za’atar or capers are mild, add 1/4 tsp sumac or lemon zest. Allspice adds warmth; keep light.
Storage: Refrigerate leftovers (airtight, 3 days). Freeze uncooked patties between parchment (3 months). Reheat in skillet or 350°F oven for 10 minutes.
Substitutions: Crackers for almond flour; tuna for crabmeat; cayenne for red pepper flakes. Store extra za’atar mix airtight.
