Rice and salmon cakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked white rice |
| 1½ | cup | Shredded carrots |
| 7½ | ounce | Canned salmon; with bones and juice |
| ¼ | cup | Sliced green onions |
| ¼ | cup | Light mayonnaise |
| 2 | larges | Eggs |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Canola oil |
Directions
Mix all ingredients, except oil, until well blended. Form into 8 cakes.
Heat ½ of oil in a large non-stick skillet. Fry 4 cakes for 6-7 mins., turning once. Repeat with the rest of the oil and cake. Serve with lemon wedges or tartar sauce.
Source Woman's Day-Jan. 6, 1998 Formatted for Mastercook by Carol Floyd-c.floyd@...
NOTES : I usually have rice in 3 cup bags in the freezer. This way I have a start on a fast meal.
Recipe by: Woman's Day-Jan. 6, 1998 Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Apr 14, 1998