Name: Rice and Salmon Cakes
Ingredients: 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

The Spirit does not glorify Himself; He glorifies the Son… This is, to me, one of the most amazing and remarkable things about the biblical doctrine of the Holy Spirit. The Holy Spirit seems to hide Himself and to conceal Himself. He is always, as it were, putting the focus on the Son, and that is why I believe, and I believe profoundly, that the best test of all as to whether we have received the Spirit is to ask ourselves, what do we think of, and what do we know about, the Son. Is the Son real to us? That is the work of the Spirit. He is glorified indirectly; He is always pointing us to the Son.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		*, Fish, Rice	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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 Woman's 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: Woman's Day-Jan. 6, 1998
Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on
Apr 14, 1998

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