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| Wild Alaskan Salmon Patties |
Canned or cooked wild Alaskan salmon - 12 to 15 ounces
Brown or Wild Rice - 1 cup
Water - 3 cups
Dried rosemary, thyme and basil - 1/2 tsp each (substitute equal amounts of fresh herbs, if you like)
Medium-sized Onions - 2
Carrots - 2 (grated)
Egg Whites - 4 (or two whole eggs)
Ground Flaxseed - 1/4th cup
Turmeric - 1 tsp
Green Chillies - 2 (with seeds removed)
Chopped Cilantro - 1/2 cup
Himalayan Salt and Pepper to taste
Preparation:
- Preheat oven to 350F.
Patties ready to go into the oven - Wash and cook rice using herbs (rosemary, thyme and basil) in the three cups of water. Bring to a boil, then reduce the flame and let the rice cook thoroughly. Fluff it and allow to cool.
- In a mixing bowl, add salmon and flake it. Then add rice and the rest of the ingredients. Mix thoroughly and make patties.
- Line the patties on a baking tray lined with parchment paper. If you don't have parchment paper on hand, just grease the baking tray and line the patties.
- Bake at 350F for 10 minutes on each side. While flipping the patties, take care not to break them.
- Serve with herbs mixed in extra virgin olive oil or avocado oil for higher nutrition. You can also serve with marinara sauce. We like Rao's marinara sauce.
- Makes about 20 patties. Seal and refrigerate for about a week max.
- Instead of rice, use sweet potato for a complete paleo style salmon patties.
- Use cooked quinoa instead of rice for more protein punch.
