1 lb. cooked fish, flaked*
3 c. cooked wild rice*
1/3 c. almond meal/panko breadcrumbs
3 tbsp. capers
2 tsp. chili powder
1 tbsp. butter
1/4 c. mayo/avocado mayo
1/4 c. olive oil
1/4 c. minced or crushed garlic
1/4 c. cilantro leaves
2 c. cooked greens*
1/4 c. pickled jalapeños
Beat eggs in a medium sized bowl.
Add flaked fish, cooked rice, almond meal/panko breadcrumbs, capers and chili powder.
Heat butter in a large skillet. Mold half the fish mixture into 4 slider-sized patties, then pan fry on each side for 2 to 3 minutes until crispy.
If making the stack of meals, refrigerate remaining fish mixture for the next meal.
If just making this meal, continue making patties using all of the mixture.
Prepare Cilantro Aioli by mixing together mayo/avocado mayo, olive oil, garlic and cilantro leaves.
Warm remaining greens in the microwave.
Plate as follows: spoonful of greens, then fish patties topped with Cilantro Aioli and some pickled jalapeños.