Salmon and Wild Rice Cakes with Avocado-Chili Topping
- Portion size 4 servings
- Credits : Loreene Jalbert
Ingredients
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.
