Combine cooked salmon and chopped spinach in mixing bowl. Add in parmesan cheese, then stir in Greek yogurt, Dijon mustard, egg yolk and green onions. Add in rolled oats then seasonings. Mix until all ingredients are combined and form into patties. *If mixture is too lose, add in more chopped spinach to help it “stick”. Heat 1 tbs of EVOO or EVOO spray on medium heat then add spinach salmon cake patties. Cook about 5 minutes on each side or until they are lightly brown and crispy. To make enough for leftovers double the recipe. These are great leftover!
