Side Pannel
Rice and Salmon Cakes
Ingredients List
- 3 c Cooked white rice
- 1 1/2 c Shredded carrots
- 7 1/2 oz Canned salmon; with bones
- -and juice
- 1/4 c Sliced green onions
- 1/4 c Light mayonnaise
- 2 lg Eggs
- 1/2 ts Salt
- 1 tb Canola oil
Directions
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.
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.
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