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Rice and Salmon Cakes

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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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