Author: Canadian Living

Salmon and Wild Rice Cakes with Avocado-Chili Topping

  • Portion size 4 servings
  • Credits : Loreene Jalbert

Ingredients

  • 1 1/2 cup cooked brown rice cooled
  • 1 can salmon drained
  • 1 large egg
  • 4 green onions chopped
  • 1 tablespoon soya sauce
  • 1 dash black pepper freshly ground
  • 1 tablespoon olive oil
  • 1 avocado mashed
  • 1 tablespoon fresh squeezed lemon juice
  • 1/4 teaspoon sea salt
  • 1 dash black pepper freshly ground
  • 1/2 teaspoon Asian chili sauce such as sambal oelek

Method

In a food processor combine salmon, egg, green onions, soya sauce & 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 four blobs. Cook until crisp outside and hot in the center, 5 minutes each side.

Avocado-Chili Topping: In a bowl, combine avocado, lemon juice, salt/pepper to taste and add chili sauce. Mix well. Serve burgers warm with a large dollop of avocado- chili topping.
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Salmon and Wild Rice Cakes with Avocado-Chili Topping

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