Lunch
Salmon Patties with Cilantro Lime Rice
Total time:
| Prep:
| Cook:
| Servings:
|
40 min |
10 min |
30 min |
3 |
Dietary Restrictions
Dairy-freeEgg-freePeanut-freeTree-nut-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1
Cup
long grain white rice
-
1 1/2
Cup
water
-
2
Teaspoon
olive oil
-
1
garlic clove
-
1
Teaspoon
lemon zest
-
1/4
Teaspoon
salt
-
1 1/2
Tablespoon
lemon juice
-
1/2
Cup
cilantro
-
12
Ounce
canned salmon packed in water
-
1
Teaspoon
dijon mustard
-
1/4
Cup
panko crumbs
-
1/4
Cup
red onion
-
1
Teaspoon
capers
-
1/4
Teaspoon
black pepper
-
1
Tablespoon
olive oil
-
1
avocado
Directions
-
Make the rice: add rice, water, and half of the olive oil in a pot and bring to a boil. Cover the pot and reduce the heat to low. Cook on low heat for 15 minutes, remove the pot from heat and let sit covered for 5 more minutes. Once done fluff with a fork. Add the rest of the olive oil, garlic, lemon zest, salt, lemon juice, and cilantro to the pot of rice and mix until incorporated.
-
While the rice cooks make your salmon patties: add salmon, mustard, panko crumbs, red onion, capers, and pepper to a food processor. Mix until the ingredients are roughly combined, don’t over mix.
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Nutrition Facts per Serving
Nutrient |
Amount |
Calories
| 583 kcal |
Fat
| 23 g |
Carbohydrates
| 62 g |
Protein
| 33 g |
Fiber
| 7 g |
Sugar
| 2 g |
Sodium
| 687 mg |