| Real Life Recipes
Salmon & Wild Rice Cakes with Avocado-Chili Topping |
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| Salmon and Wild Rice Cakes with Avocado-Chili Topping Makes 4 Servings With the addition of a big salad or an abundance of veggies, these tasty burgers make a light weeknight meal. For convenience, cook the rice ahead. The salmon mixture is quickly assembled. TIPS With additions such as salad, one burger makes a light meal for most people. However, hungry people might want an extra half or whole one. I prefer to leave the salmon bones in as they add calcium, but if you prefer, remove them. When mixed, the cakes are very wet and not easily shaped into patties. However, they dry out and solidify quickly on cooking. 1 ½ cups cooked brown and wild rice mixture, cooled 1 can (7.5 oz/213 g) salmon, drained 1 egg 4 green onions, white part only with a bit of green, chopped 1 tbsp soy sauce Freshly ground black pepper 1 tbsp olive oil AVOCADO-CHILI TOPPING 1 avocado, mashed 1 tbsp freshly squeezed lemon juice ¼ tsp salt Freshly ground black pepper ½ tsp Asian chili sauce, such as sambal oelek In a food processor, combine salmon, egg, green onions, soy sauce and pepper to taste. Process until smooth. Add rice and pulse to blend. In a skillet, heat oil over medium heat for 30 seconds. Using a large spoon, drop salmon mixture into the pan in 4 blobs. Cook until crispy outside and hot in the center, about 5 minutes per side. Avocado-Chili Topping: Meanwhile, in a bowl, combine avocado, lemon juice, salt, pepper to taste and Asian chili sauce. Mix well. Serve burgers warm with a large dollop of Avocado-Chili Topping. |
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