Salmon and Wild Rice Cakes with Avocado-Chili Topping

By Loreene Jalbert

Reader recipeNOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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Salmon and Wild Rice Cakes with Avocado-Chili Topping

This recipe makes 4 servings

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  • Preparation time: 20 minutes
  • Cook time : 10-15 minutes
  • Total time : PT20M

Salmon and Wild Rice Cakes with Avocado-Chili Topping

Ingredients

  • 1-1/2 cups cooked brown rice , cooled1-1/2 cups cooked brown rice, cooled
  • 1 can (213 g) salmon , drained1 can (213 g) salmon, drained
  • 1 large egg 1 large egg
  • 4 green onions , chopped4 green onions, chopped
  • 1 tbsp soya sauce 1 tbsp soya sauce
  • 1 dash black pepper , freshly ground1 dash black pepper, freshly ground
  • 1 tbsp olive oil 1 tbsp olive oil
  • 1 ripe avocado , mashed1 ripe avocado, mashed
  • 1 tbsp fresh squeezed lemon juice 1 tbsp fresh squeezed lemon juice
  • 1/4 tsp sea salt 1/4 tsp sea salt
  • 1 dash black pepper , freshly ground1 dash black pepper, freshly ground
  • 1/2 tsp Asian chili sauce , such as sambal oelek1/2 tsp Asian chili sauce, such as sambal oelek

Preparation

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.

Source : Loreene Jalbert

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