7. Salmon, rice, and corn cakes
You will need:
Four salmon fillets (canned or fresh)
1 cup breadcrumbs
1 cup cooked corn
¾ cup mayonnaise
¼ cup jasmine rice (cooked)
¼ cup canola oil
4 tbsp lime juice
2 tsp mustard
One egg
Salt, to taste
How to prepare:
Take a bowl and mix salmon, egg, breadcrumbs, rice, corn, mustard, two tablespoons of lime juice, salt, and one-fourth cup of mayonnaise.
Make them into small patties and set them aside. You may also place them for a few minutes in the refrigerator.
Pour the canola oil into a frying pan and shallow fry the patties until golden on all sides.
For the dip, whisk the remaining mayonnaise and lime juice.
Serve the steaming hot patties alongside the dip, after they’re warm enough to eat.
8. Salmon and leek slice
You will need:
One canned salmon (drained)
1 cup self-rising flour
½ cup of low-fat cheese
1 tbsp horseradish cream
2 tsp olive oil
1 tsp dried dill
Two leeks (finely chopped)
Pepper, to taste
Salt, to taste
How to prepare:
Preheat the oven to 356°F (180°C).
In a pan, add some oil and sauté the leek until it softens. Add salt.
Add salmon, horseradish cream, dill, eggs, flour, and cheese.
Mix all the ingredients well. Adjust seasonings at this stage.
Line a baking tray with parchment paper. Pour the mixture evenly into the tray.
Bake the mixture for 30-40 minutes. Allow it to cool before serving.