Rice and Salmon Cakes

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Rice and Salmon Cakes Ingredients

3 c Cooked white rice	1/4 c Light mayonnaise
1 1/2 c Shredded carrots	2 lg Eggs
7 1/2 oz Canned salmon; with bones	1/2 ts Salt
1/4 c Sliced green onions	1 tb Canola oil

Instructions for Rice and Salmon Cakes

Mix all ingredients, except oil, until well blended. Form into 8 cakes. Heat 1/2 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 Womans Day-Jan. 6, 1998 Formatted for Mastercook by Carol Floyd-c.floyd@arnprior.com NOTES : I usually have rice in 3 cup bags in the freezer. This way I have a start on a fast meal. Recipe by: Womans Day-Jan. 6, 1998 Posted to MC-Recipe Digest by Carol & Bob Floyd on Apr 14, 1998

Main Ingredient: FishCuisine: Uncategorized

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