Ingredients

• 120 g cooked couscous — fluffed
• 160 g canned salmon in water — drained and flaked
• 40 g baby spinach — finely chopped
• 10 g olive oil — for mixing
• 2 g dried italian herb mix — crushed
• 1 g garlic powder — fine optional
• 2 g fine salt — to taste
• 15 ml water — as needed to moisten optional

Instructions

1. In a medium bowl, combine the cooked couscous and flaked canned salmon, breaking up any large chunks so the mixture is even and soft.
2. Stir in the finely chopped baby spinach, olive oil, dried Italian herb mix, garlic powder if using, and salt, mixing until the mixture holds together when pressed; add a spoonful of water if it feels dry.
3. With damp hands, form 8 small, bite-sized patties, pressing them gently so they are compact and about 1.5 cm thick for easy chewing and digestion.
4. Heat a non-stick pan over medium-low heat and lightly brush or spray with a little additional olive oil if needed, then place the patties in a single layer.
5. Cook the patties for 3–4 minutes per side, turning carefully, until lightly golden and warmed through; keep the heat moderate to avoid strong smells or browning.
6. Serve 3–4 warm patties per person, with a small side of extra spinach or soft cooked vegetables if desired, and eat slowly, pausing between bites to gauge fullness.