Hazelnut Free Gluten Free Smoked Salmon Rice Cakes
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Learn more →Ingredients
4 servings
For the rice cakes
- 2 cups cooked short-grain white rice, cooled
- 1 large egg, lightly beaten
- 2 tbsp rice flour
- 2 tbsp thinly sliced scallions, green tops only
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the topping
- 4 oz cream cheese, softened
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
- 4 oz smoked salmon, thinly sliced
- 1 tbsp capers, drained
- 2 tbsp fresh dill, roughly chopped
For serving
- thinly sliced cucumber, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the cooled cooked rice, beaten egg, rice flour, scallion greens, salt, and pepper. Stir until the mixture holds together when pressed — it should be sticky enough to form a patty without crumbling. If it feels too loose, add rice flour 1 tsp at a time.
- 2
Divide the mixture into 8 equal portions and press each firmly into a round patty about 3 inches wide and 1/2 inch thick. Place on a plate or baking sheet and refrigerate for 30 minutes, until the patties are firm and hold their shape.
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