Rice And Salmon Cakes
| 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 | Eggs | |
| 1/2 | t | Salt |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 388
Calories From Fat: 129
Total Fat: 14.4g
Cholesterol: 134.9mg
Sodium: 688.6mg
Potassium: 494.4mg
Carbohydrates: 42.1g
Fiber: 2g
Sugar: 5g
Protein: 21.6g