Dilly Salmon and Wild Rice Cakes

This is an excellent variation of the classic salmon patty.  Today is another day where I went through my cabinets and refrigerator to see what I had to make for lunch without having to go out to the store.  I had some leftover wild rice from the chicken casserole I made two days ago and some frozen salmon fillets (Walmart Wild Salmon... 4 fillets for $3.50), so I thought I would throw together some salmon patties/cakes.  This is a very cheap dish to make.  It would be even cheaper if you are ok with using canned salmon, most people do, but picking the bones out of the can icks me out a bit. I would rather not deal with the extra step.  I usually eat my salmon cakes with a side salad, but today I served them on top of toasted English muffins leftover from breakfast.  I fixed them hamburger style with tomatoes and mayo.  I hope you enjoy this recipe! It is delicious!

DILLY SALMON AND WILD RICE CAKES

1/2 pound cooked and torn apart salmon meat (2 small portions of fish)
1 cup cooked wild rice
2 eggs (beaten)
1 cup panko bread crumbs
1/4 cup light mayonnaise
1 heaping tsp dill
1/2 tblsp small capers
1/2 tsp paprika
1/2 tsp Cavender's Greek Seasoning (you could substitute salt and pepper)
1 tsp. minced garlic
Juice of 1/2 lemon (if lemon is not very juicy, use whole lemon)
2-3 tablespoons grated parmesean cheese
1/2 tsp dry powdered english mustard
dash of worchestershire sauce

Combine all ingredients together except the bread crumbs and whip together until fully incorporated.  Add the bread crumbs and mix together and let sit for a few minutes so that the bread crumbs can soak up some flavor.  Use clean hands and form patties and set aside. This mixture made 4 large cakes, next time I would make it into 5. It would also be great in mini-patties fried up as finger foods for parties.  I fried mine in a skillet with 2 tablespoons of butter and 1 tablespoon olive oil for 5 minutes on each side. Some people are not a fan of capers or only like a little bit of capers, so adjust to your liking. I also recommend making a quick aioli sauce to serve on top of this salmon cake.   (Mix 1/4 cup mayonaise, Juice and zest of half a lemon, a tsp of capers, 1 tsp fresh minced garlic, and whatever herbs you like such as dill, parsley or basil). Total cook and prep time was probably 30-35 minutes but that is because I had to cook my salmon first.

Ingredients

Prepared Patties

Finished Lunch! : )