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I’ve never been a fan of Salmon, I don’t know if I had a bad experience when I was younger, but there is just something about it that I can’t enjoy unless is WELL DONE. It’s sad because Salmon is such a beautiful fish which has so much to offer. Slowly but surely i’m forcing myself to eat more and change up the way I eat it so I can get the nutritional benefits.

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So this is where the salmon cake came in. Adapting Salmon into a crab cake (Love those!) which can be eaten like a burger or on a salad or on it’s own.

These are really beautiful Salmon cakes. It’s a play on a traditional crab cake, but I added some rice as a binding agent. Not any rice though… TruRoots Sprouted Rice and Quinoa Blend . This rice mix is AWESOME! It’s got brown rice, sprouted red rice, quinoa and wild rice which means it’s a little bit nutty and has more flavour than plain old basmati rice, flavour town win!

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I found myself using fresh salmon for this as I dislike canned salmon. I’m sure it can be substituted with canned salmon, but I prefer to use fresh.

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Be creative! Enjoy

 

Ingredients
10 oz Fresh Skinless Salmon
2 cups Cooked Rice (I used Sprouted Rice Mix, see above)
1 Egg, Beaten
3 Tbsp Fresh chopped Oregano
1/2 Red Bell Pepper
1/2 Medium Red Onion
2 Green Onions
2 Tsp Salt
2 Tsp Fresh Ground Pepper
3/4 Tbsp Fresh Ground Ginger
1 Tsp Chili Powder
1 Cup Panko (Japanese Bread Crumbs)
Coconut Oil (cooking oil)

Instructions
1. In a food processor, place the Salmon and pulse until the salmon in larger sized pieces. At this point add in the onions and red bell pepper, pulse until everything is the same size (about the size of a pea)

2. In a large bowl, add the cooked and cooled rice, salmon mixture, spices and egg. Mix well to combine

3. Heat a large sauté pan with coconut oil on medium heat.

4. Add panko in a separate wide bowl and season with salt and pepper.

5. To form the patties, use approximately 1/4 cup of mixture for thinner ones or 1/2 cup for thicker patties. Wet your hands a little as it will aid in the patties not sticking.

6. Line a sheet pan with foil to place the patties on when formed.
7. Form into a ball and then flatten gently. Coat in the panko and set on a baking sheet while you prepare the rest.

8. Heat a pan on medium heat with coconut oil. 9. Cook each pattie for 3-4 minutes per side with a golden brown crust.

10. Serve with homemade aioli, as a burger, in a pita, or enjoy on it’s own.