Southeast Asian Canned Salmon & Rice Cakes with Sriracha Mayo

Page: www.thekitchn.com/recipe-southeast-asian-canned-salmon-rice-cakes-with-sriracha-mayo-recipes-from-the-kitchn-186433

Cuisine: Fusion | Course Type: Main Courses

(2 reviews)

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Recipe Reviews

I also had a very difficult time getting these to hold together, even after allowing for a good deal of time for the mixture to chill in the refrigerator. If I were to make these again, I would add additional moisture, perhaps mayonnaise, and some breadcrumbs to get the patties to hold together.

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Although I couldn't replicate the perfect cake shape shown in the photograph, these were absolutely delicious. Canned salmon, brown rice, lime juice, egg, cilantro, etc. make up the cake. You are advised to refrigerate overnight to help them hold together. I refrigerated mine for 2 nights, and yet they still fell apart when cooking. They were so wet when I formed the burger that I was already concerned, and in retrospect, probably should have added another egg, or maybe breadcrumbs.

The Sriracha Mayo was genius. I'm no big sriracha fan, but once I figured out the proportion to mix with mayo, I just couldn't get enough of it.

So - 5 for flavor - 4 for poor performance in the frying pan.

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