prep time
cook time
servings
8 cakes
8 cakes
WHAT YOU'LL NEED
 | ||
| uncooked Minute Rice® Instant Whole Grain Brown Rice | ||
| 2 cups (500 mL) | ||
| 2 cans (7 oz/213 g each) | pink salmon, drained and flaked | |
| 1/2 cup (125 mL) | finely chopped yellow pepper | |
| 1/2 cup (125 mL) | finely chopped green onion | |
| 1/4 cup (60 mL) | chopped fresh dill | |
| 1 tbsp (15 mL) | Dijon mustard | |
| 1 tsp (5 mL) | finely grated lemon zest | |
| 1/2 tsp (2 mL) | each salt and pepper | |
| 2 | eggs, beaten | |
Tzatziki sauce or creamy cucumber salad dressing (optional) | ||
INSTRUCTIONS
Step 1: Cook rice according to package directions. Fluff with a fork; cool to room temperature. Stir rice with salmon, yellow pepper, green onion, dill, Dijon mustard, lemon zest, salt, pepper and eggs until combined. Form into 8 equal-sized patties
Step 2: Spray a nonstick skillet with cooking spray; set over medium heat. Cook the patties in batches, adding additional spray as needed, for 5 to 6 minutes per side or until golden and heated through. Serve with tzatziki sauce or creamy cucumber salad dressing on the side (if using)
Tip:
Use a packed, 1/2 cup (125 mL) dry measuring cup as a portion guide when shaping the patties.
Use a packed, 1/2 cup (125 mL) dry measuring cup as a portion guide when shaping the patties.
WHAT'S FOR DINNER?
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