Soup Kitchen Vindaloo-Curried Salmon Cakes

Ingredients List:

12 cups organic, brown basmati rice flour, fair-wage from Pakistan, owned by a Pakistani great-grandmother

2 cups organic, wheat germ, fair-wage, from Native American flour mill, owned by a Native American great-grandmother

2 cups organic, dark chia seeds, fair-wage from Mexico, owned by a Mexican great-grandmother

8 TBL organic, unsalted Frontier brand, Vindaloo Curry Seasoning blend

8 TBL ground, organic cardamom powder, Watkin's brand

8 TBL organic, ground, coriander seed powder
(freshly- and finely-ground)

8 tsp finely-ground sea salt

1 large, organic, Maui/Vidalia sweet onion, diced 1/4-inch pieces

7 large, fresh, organic, heritage eggs, beaten up

7 QTY Munkebo brand, Salmon in Brine with Lemon, drained weight: 4.4 ounces, put through a ricer, to drain and create an evenly-cut texture (lemon, mustard and tomato sauces are better for lowering glycemic load, for tinned fish), substitute with equivalent amount of donated tuna, drained and put through a ricer, then add the juice of five fresh lemons, organic

17 cups organic, reduced-fat, coconut cream, unsweetened or buttermilk made from whatever pasteurized milk powder is donated to the shelters/soup kitchens/food banks

You may need to add some more liquids to this recipe in the form of: non-fat, organic, pasteurized, evaporated milk (from the cans, condensed, unsweetened, fortified with extra calcium, vitamins A, D, E). If you have fat-free, coconut cream powder, reconstitute it with condensed, unsweetened, evaporated, pasteurized, skim milk.

Mix together into miniature-sized fish cakes, and cook in a cast-iron skillet. Or stuff into de-seeded, organic, heritage, red, cherry tomatoes, vine-ripened. Bake the latter on a cookie sheet, in a preheated oven, 350°F, center rack, for approximately 25 minutes. Serve with a lemon aioli dressing on the side.