Salmon Cake and Rice

Serve 2
For Salmon Cake
2 5-oz salmon fillet, skinless and mashed
¼ cup breadcrumbs
1 tbsp mayonnaise
1 tsp mustard
2 tsp garlic powder
1 tsp onion powder
1 tsp Worcestershire sauce
Pinch of salt
Pinch of pepper

1-2 cups white rice, cooked
2 tsp dried parsley
For salad
1 cup mixed lettuce, thinly sliced
3 tbsp walnut, crushed
1 tsp balsamic vinegar
1. Combine salad ingredients in a bowl, mix until salad is well coated, set aside
2. Add dried parsley to cooked rice, mix until combined, set aside
3. Add all salmon cake ingredients to a medium bowl. Mix thoroughly with hands or
wooden spatula until well-corporate. Divide the mixture into 4 equal pieces.
Form each piece to a patty.
4. Heat oil in medium skillet. Cook salmon patties 3 minutes each side with medium
5. Place parsley rice on the bottom of the plate, followed by salmon patty and
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