Salmon Carrot and Zucchini Patties

Ingredients

• 16 oz. (450 g) canned pink salmon, drained and flaked
• 1 (3 oz or 85 g) carrot, grated
• 1 medium (7 oz or 200 g) zucchini, grated
• 2 (2 oz or 60 g) whole eggs, beaten
• 3/4 cup (2.7 oz or 75 g) breadcrumbs
• 1/4 cup (1 oz or 30 g) all-purpose flour
• 2 tablespoons (7 g) cilantro, chopped
• 1/2 cup (1 oz or 30 g) fresh chives, chopped
• salt and pepper, to taste
• olive oil spray