SALMON AND WILD RICE CAKES WITH AVOCADO-CHILLI TOPPING
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NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
SALMON AND WILD RICE CAKES WITH AVOCADO-CHILLI TOPPING
Servings: 4
Ingredients:
-
1 1/2 cups cookd brown rice and wild rice mixed, cooled
1 can, 213g salmon, drained
1 large egg
4 green onions,chopped
1 Tbsp soya sauce
dash fresh ground black pepper
1 Tbsp olive oil
1 ripe avocado, mashed
1 Tbsp fresh squeezed lemon juice
1/4 tsp sea salt
dash fresh ground black pepper
1/2 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.
NOTE:
This recipe has not been checked or tested by The Canadian Living Test Kitchen.Tags:
Source
Loreene Jalbert
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