Salmon and Wild Rice Cakes

You guys.

I am in the midst of an intense week of toddler-watching (we are caring for two extra little cuties this week while their parents are on vacay), so I have about 10 minutes to say my peace about these salmon cakes. Let's cut to the chase:

1. They're a great use of leftovers. As you can probably guess, the night before I made these, we had salmon with wild rice. There wasn't enough salmon to repeat the whole meal for everyone, but making the salmon cakes transformed them into something new while using up what we already had. Refrigerator-0, Natalie-1.

2. They are kid-friendly. This is crazy, okay- I made the kids PIZZA last night, but they decided they wanted to eat these instead. What the what? Mind-boggling, really.

3. They're great for packed lunches. They are portable, make-ahead and reheat well, too.

4. They're nourishing. Wild salmon, wild rice.. it's getting wild up in here. You've got good fats coming from the wild salmon, and the wild rice is a good source of fiber, folate, magnesium, phosphorus, manganese, zinc, Vitamin B6, and niacin. Add some spinach and avocado and things get even better. Take that, RDI!

I'm out of points and out of time- these taste great and I know you'll like them.

The end.

Back to the crazy babies!

Salmon and Wild Rice Cakes
by Oven Love

Ingredients

• 1/4 large or 1/2 small onion, roughly chopped
• 1 rib celery, roughly chopped
• 1/4 cup fresh parsley
• 1 garlic clove, peeled
• 2 cups pre-cooked wild rice (brown rice or any other cooked rice/grain can be substituted)
• 12 oz wild salmon, pre-cooked (canned works also)
• 2 tablespoons Greek yogurt (preferably full-fat)
• 1 egg
• 1-2 tablespoons lemon juice
• sea salt and pepper to taste

Directions

1. In a food processor, add onion, celery, parsley and garlic. Process until finely chopped. Scrape down the sides of the bowl and add the rice. Pulse just a few times until the ingredients are combined- the rice should keep most of its shape (you aren't making pureed rice).
2. In a large bowl, combine the rice mixture, salmon, yogurt, egg and 1 tablespoon of the lemon juice. Mix well. If the mixture does not seem wet enough, add more lemon juice (or yogurt). Season the mixture with salt and pepper.
3. Using a 1/3 cup measure, scoop out the mixture and form into patties (I got 10 patties with the 1/3 cup measure- use the 1/4 cup if you would like more or smaller cakes). Place formed patties on a parchment-or-foil-lined cookie sheet and freeze until they firm up a bit, about 30 minutes.
4. When the salmon cakes have firmed up, preheat the broiler on high. Place the oven rack about 10 inches below the element (in other words- don't put it right under the broiler, give it some space). Broil for 10-15 minutes, or until golden brown and cooked through. Serve hot and enjoy!