½  cup cooked brown rice
¼ cup lemon juice
1 16-ounce can salmon, drained
1 small carrot, quartered
1  small onion, quartered
½ teaspoon grated lemon zest
2  teaspoons olive oil
4 lemon wedges, garnish
4 dill sprigs, garnish


In saucepan over medium heat, combine cooked rice and lemon juice. Cover with temp tone control open; cook until tone sounds. Reduce heat to low, close control and cook 3 to 4 minutes, until rice is quite soft,

Place salmon in medium bowl; remove skin and bones and combine with fish. Place rice mixture, carrot and onion in food processor; process until smooth and add to salmon. Stir in lemon zest; blend well. Shape into 4 patties.

In skillet over medium heat, preheat oil 2 minutes. Brown patties, about 4 minutes per side. Garnish with lemon wedges and dill sprigs, if desired.