Clean & Green: Salmoncakes

Well, the wall garden didn't quite make it up yesterday.  The materials are purchased but I just can't seem to get it hung and filled.... I guess it will just have to be a little summer project for later!

Instead of the wall garden, I am sharing my favorite allergy-friendly recycled dinner recipe - Salmoncakes!  If your family is like mine, they don't want to eat the same leftovers every day.  So, I have become an expert in making one dish and using the leftovers to make a second, third, and sometimes fourth dish for later in the week.



Whenever I cook Molasses Grilled Salmon, I am always sure to cook enough for leftovers.  I freeze the leftover pieces and make them into other dishes.  Today's dish is perfect for those leftover salmon fillet.     I make Salmoncakes from the leftover salmon and freeze them for quick meals on busy days.   I love to pack them for lunches but they are really perfect for any meal... even breakfast!




Salmoncakes

1 salmon fillet, cooked
1 C medium grained rice, cooked
1/2 C rice flour
4 green onions, chopped
1 T dill
3/4 t garlic powder
1/2 t salt (or to taste)
1/4 C water
1 C Rice Chex, crushed
rice oil

1. Break the salmon fillet up and place it in a bowl.
2. Add the dry ingredients and mix well.
3. Add 2 T water and mix again.
4. Continue adding water 1 T at a time until the mix is just wet enough to stick together.
5. Place the Rice Chex in a pie plate.
6. Heat a nonstick skillet on low; add 2 T oil.
7. Form the salmon dough into patties.
8. Gently place the patty on top of the rice chex and flip over. 
9. When the sides are generously coated,  reform the patty.
10. Place the patty directly in the hot skillet.
11. Quickly make the remainder of the patties and place in the skillet.
12. Cook the patties until they are lightly brown and gently flip.  You may need to increase the cooking heat at this point.
13. Cook the other side until browned and remove to a paper towel lined plate.
14. Cool slightly and serve.