These delicious fish cakes are a mix of Indian Biryani Rice, ( a blend of exotic vegetable pilaf ), panko bread crumbs and salmon. A melt in your mouth treat with a zesty horseradish sauce.
Inexpensive and so so delicious, these can be served as appetizers or as a main dish.
1 can salmon ( drained )
1 package of Vegetable Biryani rice ( an exotic vegetable pilaf )
1/4 cup panko bread crumbs
1 pinch of garlic all spice
Twist of lemon
1 tblsp fresh chopped parsley ( or dried )
1/4 tsp worchestshire sauce
2 tblsp virgin oil
Drain the can of salmon and place in a mixing bowl. Cook the rice as package directions ( microwave ) and add along with the salmon. Add panko bread crumbs, two eggs and seasonings, Mix well. Make small sized patties, not too large and set on a plate until ready to fry.
Heat the skillet with the virgin oil to a medium to high temperature. Add the cakes with space between and don’t move around too much. Wait till they fry a golden brown, and then turn. Cooking time is not long, approximately 5 minutes depending on the heat of the skillet.
Set on paper towel to absord any excess oil, then serve with vegetables of choice. I choose grilled stir-fry of green peppers, zucchini, garlic, leeks and mushrooms.
Stack and serve with a hot spicy horseradish dip and garnish with lemon wedge and fresh parsley.