- 1/2 lb cooked salmon
- 2 cups leftover cooked rice
- 2 eggs, beaten
- 1 cup gf breadcrumbs, plus more for coating cakes
- 1/4 cup or more chopped fresh cilantro
- 2-3 large scallions chopped or 3-5 small
- 1 jalapeno, seeded and chopped (optional)
- 2-3 tablespoons olive oil
For the kimchi mayo:
- 1/4 cup kimchi, chopped
- 1/2 cup mayonnaise
- Other garnish: chopped scallions and cilantro
Add rice to a large bowl, mix in beaten eggs, breadcrumbs, cilantro, jalapeno and scallions.
Break apart the salmon with a fork into small bit size pieces and fold into rice.
Warm a large cast iron skillet (preferably), add olive oil and heat through.
Grab a shallow bowl, add 1 tsp of bread crumbs to bottom.
Place round form (if you have one) onto the crumbs, scoop 2-3 tablespoons of mixture into form.
Press down using back of the spoon to form a nice flat cake.
If using your hands form cake first then place on top of crumbs.
Sprinkle the top of the cake with another tsp of bread crumbs and using a spatula scoop up and place in heated skillet.
Cook undisturbed 3-4 mins over medium/high heat, or until nicely browned on bottom then flip and repeat with the other side.
Remove to warmed platter until all the batter is used up.
For the Asian tartar sauce mix the chopped kimchi with the mayo.
Top rice cake with sauce, a sprinkle of cilantro and scallions and serve.
Find more of Pamela’s gluten free recipes at PamelasGlutenFreeRecipes.com.