To make these, I stirred together three cups of cooked sticky rice with two whole eggs, a cup of flaked, smoked salmon, a half cup of panko bread crumbs, some snipped chives, and the juice of half a lemon. Let that chill in the fridge for about twenty minutes, then skim the bottom of a skillet with olive oil and heat over medium-high. Use damp hands to scoop up half-cups of the rice mix into patty shapes–it will not hold together well, but don’t panic. Let it cook on one side (don’t mess with them at this point) until the rice starts really popping and they are well browned. At this point they will hold their shape when you flip them over to cook the other side. This makes eight to ten croquettes, and I like to serve them with a caper sauce or just some good-quality mayo mixed with some lemon or lime juice. I made a little caper berry sauce for this batch:
They also make a delicious breakfast or brunch treat with some scrambled eggs on the side. That’s a giant caper berry in the photo above–interesting little creatures.
Thanks for reading,