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Salmon Wild Rice pattie cakes - Recipe Cost

. 1 can (7.5 oz. /213 g) ‘sockeye’ salmon, well drained (or fresh cooked salmon~ 3/4 cup/ 210g)

. 1-1/2 cups cooked, Wild rice*, packed

.

. 2 xLarge eggs

. 1 Tbsp. low-sodium Soy sauce

. 1 Tbsp. e.v.Olive oil

. 1/2 tsp. sea salt

. 1/2 tsp. granulated garlic powder

. 1/2 tsp. dried tarragon

. 1 small carrot, finely grated

. 1/4 cup fresh ‘Italian’ flat parsley leaves, chopped

. 1/4 cup fresh dill fronds, chopped

. 1/4 cup chickpea flour (regular flour is fine)

. 1/4 cup unsweetened, shredded coconut

. * Rule of thumb: 1 cup of uncooked Wild rice renders about 4 cups cooked. Cooking method: In a medium saucepan, boil 5 cups of water. Add in the rice. When there is a surface boil, lower the heat to LOW-MEDIUM and cook for 25 minutes. Shut the heat. Cover and let it rest for a little while. Drain and fluff with a fork.