Salmon & Dill Cauli Rice Cakes
A grain-free version with more nutrition and just as much flavor! With the combination of salmon and cauliflower rice, these cakes contain protein, fiber and omega-3 fats for blood sugar balance. Cook once and have them on-hand for lunch or dinner throughout the week!
Salmon & Dill Cauli Rice Cakes
Makes 6 cakes
- Two 4-6 oz salmon filets, skins removed and cut into cubes
- 1 small head cauliflower or 2 cups florets
- 1 egg, beaten
- 1.5 tablespoons chopped fresh dill
- 1/2 teaspoon sea salt + more to taste
- black pepper
- 1/4 teaspoon cumin
- juice from 1/4 lemon
- 1-2 tablespoons cooking oil
Place cauliflower in a food processor until rice-like consistency. Transfer to large bowl.
Add salmon to food processor until minced. Add to bowl with cauliflower. Mix well.
Incorporate the remaining ingredients and blend.
Heat oil in a large skillet over medium-high heat. Using your hands, form patties. Cook 2.5-3.5 minutes per side, or until golden brown.
Serve with lemon wedges and tartar sauce if desired!
