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We hope you got benefit from reading it, now let's go back to southeast asian canned salmon & rice cakes with sriracha mayo recipe. To make southeast asian canned salmon & rice cakes with sriracha mayo you need 8 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo:
- You need 2 of 6-ounce cans boneless skinless pink salmon.
- Take 1 cup of cooked short-grain brown rice.
- Provide 1 large of egg.
- Prepare 2 tbsp of minced fresh cilantro.
- Provide 1 tbsp of minced shallots.
- You need 1 tbsp of lime juice.
- Prepare 1 tbsp of grapeseed or canola oil.
- Take 1 tsp of fish sauce.
Instructions to make Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo:
- Before cooking cakes, place a large cast iron or other oven-safe skillet in the oven. Preheat to 400F..
- 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. Short-grain brown rice has a sticky texture that helps hold the cakes together better than long-grain brown rice. (The cakes will still be delicious if made with long-grain brown rice, but they will fall apart a bit during cooking.) 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..
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