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

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