Wild Rice Salmon Cakes

by Abra Pappa Add
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wild rice salmon cakes
  • Ready Time: 35 mins
  • Prep Time: 10 min
  • Cook Time: 25 min
Servings: 12 single
Level: Intermediate
We all need a stack of go-to recipes that are tried and true and the family loves. This is one of mine. If you don't like spicy or cilantro, switch out for dill and scallions.

Ingredients

  • 1 cup of wild rice blend
    Cooked
  • 10 ounces of wild salmon
    fresh or canned
  • 1/4 cup of cilantro
    chopped
  • 1 jalapeno
    seeded and chopped
  • 1 clove of garlic
    crushed
  • 2 tablespoons of red onions
    chopped
  • 1 teaspoon of cumin, ground
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of black pepper
  • 2 large eggs
  • 1 tablespoon of vegenaise
    or other mayonaise
  • 1 tablespoon of rice vinegar
  • 2 tablespoons of lime juice

Directions

  1. You can begin with either fresh wild salmon or canned wild salmon. If using fresh, grill or bake until cooked throughout.
  2. In a large bowl add all ingredients, stir well to combine
  3. Form medium size patties and place on slightly greased cookie sheet (I just poured a scant drop of olive oil onto a paper towel and rubbed the paper towel over the cookie sheet
  4. Bake in 375 oven for 25 minutes
  5. Top with salsa verde or jar salsa or I made a pickled jalapeno tarter sauce… simply chop store bought pickled jalapenos and stir together with 1 tbsp greek yogurt and 1 tbsp vegenaise, thin slightly with juice from the jalapenos.
  6. These store very well in an airtight glass container layered with parchment paper for 4-5 days. Simply pop in the oven for a bit to reheat
Abra Pappa
About Abra Pappa, Health and Wellness Expert

Abra is a wellness expert that has inspired thousands of people to reach their health and weight loss goals through whole, natural food and mindful lifestyle shifts. Her food philosophy is simple; keep it real, keep it simple, and it sure as heck better be delicious!

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