Salmon and Wild Rice Cakes
Author: Oven Love
Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hour
Ingredients
  • 1/4 large or 1/2 small onion, roughly chopped
  • 1 rib celery, roughly chopped
  • 1/4 cup fresh parsley
  • 1 garlic clove, peeled
  • 2 cups pre-cooked wild rice (brown rice or any other cooked rice/grain can be substituted)
  • 12 oz wild salmon, pre-cooked (canned works also)
  • 2 tablespoons Greek yogurt (preferably full-fat)
  • 1 egg
  • 1-2 tablespoons lemon juice
  • sea salt and pepper to taste
Instructions
  1. In a food processor, add onion, celery, parsley and garlic. Process until finely chopped. Scrape down the sides of the bowl and add the rice. Pulse just a few times until the ingredients are combined- the rice should keep most of its shape (you aren't making pureed rice).
  2. In a large bowl, combine the rice mixture, salmon, yogurt, egg and 1 tablespoon of the lemon juice. Mix well. If the mixture does not seem wet enough, add more lemon juice (or yogurt). Season the mixture with salt and pepper.
  3. Using a 1/3 cup measure, scoop out the mixture and form into patties (I got 10 patties with the 1/3 cup measure- use the 1/4 cup if you would like more or smaller cakes). Place formed patties on a parchment-or-foil-lined cookie sheet and freeze until they firm up a bit, about 30 minutes.
  4. When the salmon cakes have firmed up, preheat the broiler on high. Place the oven rack about 10 inches below the element (in other words- don't put it right under the broiler, give it some space). Broil for 10-15 minutes, or until golden brown and cooked through. Serve hot and enjoy!
Recipe by Oven Love at https://www.ovenloveblog.com/salmon-and-wild-rice-cakes/
Tramadol Buying Online Order Tramadol Canada Tramadol For Sale Cheap Tramadol Order Cod Cheap Tramadol Cod