Southeast Asian salmon & Rice Cakes with Sriracho Mayo

Southeast Asian Salmon & Rice Cakes with Sriracha Mayo

Makes about five 2-1/2-inch cakes (Serves 2)

2 6-ounce cans boneless skinless pink salmon
1 cup cooked brown rice
1 large egg
2 tablespoons minced fresh cilantro
1 tablespoon minced shallots
1 tablespoon lime juice
1 teaspoon fish sauce
1 tablespoon grapeseed or canola oil

For the mayonnaise:
3 tablespoons mayonnaise
3/4 teaspoon Sriracha chili sauce

Before cooking cakes, place a large cast iron or other oven-safe skillet in the oven. Preheat to 400°F.

Combine the salmon, rice, egg, cilantro, shallots, lime juice and fish sauce in a large mixing bowl and mix with a fork until thoroughly combined. Using your hands, shape and lightly squeeze the mixture into cakes about 2 1/2 inches in diameter and set aside on a plate. If you have time, cover and let rest in the refrigerator. (See note below.)

Remove the hot pan from the oven with oven mitts. Coat pan with oil and place cakes in pan. (Depending on the size of your pan, you may need to cook in batches.) Return to oven and cook 5-7 minutes, until lightly browned on one side. Flip and cook for another 5-7 minutes.

While the cakes are cooking, whisk together the mayonnaise and Sriracha in a small bowl. Dollop mayonnaise on top of cakes or serve on the side for dipping.

Additional Notes

·         Refrigerating the cakes for at least 15 minutes or up to one day before cooking will help them hold their shape better. Otherwise, just handle them more carefully as you cook them.

·         You can also cook the cakes in a skillet on the stove over medium heat until browned on both sides.

·         Try cooking the cakes in coconut oil for another flavor variation.