When I started this blog many years ago, I wanted to include a section that would give you suggestions for using up leftovers. But, the thing is, I haven’t figured out how to add it — yet. It’s a technical issue, not a visual one, I will get there.
So, this fabulous recipe for Salmon Cakes with Dill and Mustard gets its own post. Fitting too, since it was just too good to be regaled to a sidebar, or a notes section at the end of the recipe.
There are a ton of recipes online for salmon cakes, however, most use mashed potatoes as a binder. Boy are they missing out. Turns out brown rice is perfect here, it creates a salmon cake that resembles “Arancini”, which are beautiful crispy Italian rice balls.
They were such a hit that all during dinner the kids were suggesting other forms for the cakes. Some worth mentioning were zucchini-garlic-chive, and crab-corn-jalapeño — all with brown rice of course. We like our crispy fried food here.
Stay tuned for which version we create next, and perhaps, in the meantime, my digital intelligence will increase enough to give the “left overs” their own space.
- 1 1/2 cups cooked salmon (canned would work as well)
- 1 cup cooked short grain brown rice
- 2 Tablespoons course grain brown mustard
- 3 scallions chopped
- 1 cup gf panko breadcrumbs, plus more for sheet pan
- 2 eggs, beaten
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- Salt and pepper
- 3-4 Tablespoons olive oil