My kids love Salmon and these little cakes are great for little hands, adults will love them too. They are great dipped in sweet chilli sauce or served just as they are.
Mini Salmon and Brown Rice Cakes
Makes approx 15 mini cakes
- 1 salmon fillet (approx 300g)
- 1/2 cup of brown rice
- 1/2 cup of frozen peas
- 2 tablespoons of wholegrain mustard
- 2 tablespoons of mayonnaise
- salt and black pepper
- juice from a fresh lemon
- 1 teaspoon of paprika
- 2 eggs, beaten
- Frylight or Pam spray
Preheat oven to 180c or 350f (gas mark 4)
Place salmon fillet on some aluminum foil in an oven proof dish, sprinkle with a little black pepper and squeeze a little bit of juice from a fresh lemon over it. Wrap up in the foil and bake for approx 15 mins.
Remove from dish, and flake into a bowl. Set aside.
Place the brown rice in a saucepan and cover with 2 cups of boiling hot water. Bring to a boil and then reduce heat to low, cover and simmer. When water is almost absorbed, remove from heat, but leave still covered for about 10 mins, as the steam trapped under the lid will continue to cook the rice.
Allow to cool and then add to the salmon.
Add the mustard, mayonnaise, paprika, black pepper and frozen peas and mix thoroughly.
Add the 2 beaten eggs and form into 15 mini cakes. (I recommend doing this a few at a time, frying those ones and then making the others)
Add a little olive oil to a frying pan over a medium high heat and add about 3 to 4 mini cakes at a time and fry on each side until golden, carefully flip with a spatula.
Great served hot or cold.