Title: Rice and Salmon Cakes
Categories: *, Fish, Rice
Yield: 4 Servings

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

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 on
Apr 14, 1998