Well, the wall garden didn't quite make it up yesterday. The materials are purchased but I just can't seem to get it hung and filled.... I guess it will just have to be a little summer project for later!
Instead of the wall garden, I am sharing my favorite allergy-friendly recycled dinner recipe - Salmoncakes! If your family is like mine, they don't want to eat the same leftovers every day. So, I have become an expert in making one dish and using the leftovers to make a second, third, and sometimes fourth dish for later in the week.
Whenever I cook Molasses Grilled Salmon, I am always sure to cook enough for leftovers. I freeze the leftover pieces and make them into other dishes. Today's dish is perfect for those leftover salmon fillet. I make Salmoncakes from the leftover salmon and freeze them for quick meals on busy days. I love to pack them for lunches but they are really perfect for any meal... even breakfast!
1 salmon fillet, cooked
1 C medium grained rice, cooked
1/2 C rice flour
4 green onions, chopped
1 T dill
3/4 t garlic powder
1/2 t salt (or to taste)
1/4 C water
1 C Rice Chex, crushed
- Break the salmon fillet up and place it in a bowl.
- Add the dry ingredients and mix well.
- Add 2 T water and mix again.
- Continue adding water 1 T at a time until the mix is just wet enough to stick together.
- Place the Rice Chex in a pie plate.
- Heat a nonstick skillet on low; add 2 T oil.
- Form the salmon dough into patties.
- Gently place the patty on top of the rice chex and flip over.
- When the sides are generously coated, reform the patty.
- Place the patty directly in the hot skillet.
- Quickly make the remainder of the patties and place in the skillet.
- Cook the patties until they are lightly brown and gently flip. You may need to increase the cooking heat at this point.
- Cook the other side until browned and remove to a paper towel lined plate.
- Cool slightly and serve.