Directions
Ingredients:
- 2 (6-ounce) cans boneless skinless pink salmon
- 1 cup cooked short-grain brown rice
- 1 large egg
- 2 tablespoons minced fresh cilantro
- 1 tablespoon minced shallots
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 tablespoon grapeseed or canola oil
For the Zesty Mayonnaise:
- 3 tablespoons mayonnaise
- 3/4 teaspoon Sriracha chili sauce
Steps:
Preheat Your Oven: Place a large cast iron or oven-safe skillet in the oven and preheat to 400°F.
Mix the Sunshine: In a large mixing bowl, combine the salmon, rice, egg, cilantro, shallots, lime juice, and fish sauce. Mix with a fork until everything is beautifully combined.
Shape the Cakes: With your hands, form the mixture into cheerful cakes about 2 1/2 inches in diameter. Place them on a plate. If you have time, cover and refrigerate for at least 15 minutes to help them hold their shape.
Prepare the Hot Pan: Carefully take the hot skillet out of the oven using oven mitts. Coat the pan with oil for a nice, crisp finish.
Cook the Cakes:
- Place the delightful cakes in the pan (you may need to cook in batches).
- Bake for 5-7 minutes until they're golden brown on one side.
- Flip them over and bake for another 5-7 minutes until both sides are perfectly crisp.
Make Your Zesty Sauce: While the cakes are cooking, whisk together the mayonnaise and Sriracha in a small bowl for a burst of flavor.
Serve and Enjoy: Dollop the zesty mayonnaise on top of the cakes or serve it on the side for a fun dipping option.
Notes:
- Refrigerating the cakes helps them stay together while cooking.
- Short-grain brown rice is best for a sticky texture, but long-grain can work too.
- You can also cook the cakes in a skillet over medium heat for a different method.
- For a tropical twist, try using coconut oil for cooking!
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