oven-fried salmon & vegetable patties

How To Make oven-fried salmon & vegetable patties

• 1

  Amounts are given here as weighed or measured for calorie estimation. 100 grams is about 3.5 ounces or, in the case of these vegetables, about 1 full cup each.
• 2

  Note: To make oven-dried tomatoes: Halve and remove seeds, juice and membranes from small tomatoes (cherry, roma, etc.). Remove excess moisture with paper towels. Bake on a rack (without a pan) for 1 hour @ 250F with the convection fan running. If thicker tomatoes seem too moist, bake another 10 minutes but do not brown.
• 3

  Cook the rice and cool or use about 1 1/2 cups leftover cooked rice.
• 4

  Heat 1 tablespoon olive oil in a skillet or saute pan over medium heat. Add carrots and saute slowly for 10 minutes. Keep heat low enough to prevent browning of carrots.
• 5

  At 5 minute intervals add first celery, then onions, then dried tomatoes. Cook an additional 5 minutes.
• 6

  Place the breadcrumbs in a shallow bowl. Shape the salmon and rice mixture into four equal balls. Roll each ball in the crumbs to coat.
• 7

  In a large bowl, mix together the rice, cooked vegetables, salmon, mayonnaise and Worcestershire sauce. Allow to rest 30 minutes in the refrigerator.
• 8

  Place a flat cast iron skillet or griddle the oven. Preheat to 400F.
• 9

  Place the bread crumbs in a shallow bowl. Form 4 equal balls from the salmon & rice mixture. Roll each in the bread crumbs to coat thoroughly. Discard remaining bread crumbs.
• 10

  Flatten each ball to a patty about 3/4 to 1 inch thick.
• 11

  Use remaining tablespoon olive oil to coat hot pan or griddle. Place patties on the hot surface about 1 inch apart. Bake 10 minutes per side.
• 12

  Serve hot with lemon wedges.
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