Rice And Salmon Cakes

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Rice And Salmon Cakes



Ingrients & Directions


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


Mix all ingredients, except oil, until well blended. Form into 8 cakes.
Heating 1/2 of oil in a large non-stick skillet. Fry 4 cakes for 6-7 mins.,
turning erstwhile. Repeat with the rest of the oil and cake. Serve with lemon
wedges or tophus sauce.



Yields
4 Servings

This page was published 20.09.2011 in 15:51.