Thursday, August 4, 2011

Veggie Salmon Millet Cakes

4 cups cooked millet
1 large can salmon
1 celery, diced
1 carrot, grated
1/2 cup green onion, sliced
1 t dried sage
1 t dried rosemary
1/4 cup fresh parsley or 1 T dried
1 T lime juice
1/4 t Poultry Seasoning
Dash red pepper
Salt and pepper to taste
3 eggs
Red bell pepper, optional

1/2 c Vegenaise
2 scallions, thinly sliced using both white and green parts
Juice of 1 lime (approx ¼ cup)
¼ tsp Dijon mustard
½ tsp sea salt
Dash black pepper
Dash cayenne pepper

Mix ingredients for cakes. Form into patties. Cook in skillet on medium heat. Serve with sauce and roasted vegetables or mashed potatoes and steamed greens.

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