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Salmon Cakes With Lemon Rice

Salmon Cakes With Lemon Rice
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. In a bowl, combine the salmon, ½ cup bread crumbs, mayonnaise, egg, Worcestershire sauce, capers, tarragon, and ¼ teaspoon each salt and pepper.
  2. Mix together well and form into 12 small patties. Coat the patties in the remaining ¾ cup bread crumbs.
  3. Cook the rice according to the package directions. When done, remove from heat and leave covered.
  4. Meanwhile, heat the vegetable oil in a large, nonstick skillet over medium-high heat until the oil is hot but not smoking.
  5. Sauté the patties in batches for 2 to 3 minutes on each side, or until golden brown.
  6. Toss the rice with the parsley, olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the salmon cakes and lemon quarters.
By May, 2000

Nutritional Information

  • Per Serving
  • Calories 833Calories From Fat 414
  • Fat 47g
  • Sat Fat 7g
  • Cholesterol 166mg
  • Sodium 1,756mg
  • Protein 44g
  • Carbohydrate 61g
  • Sugar 2g
  • Fiber 4g
  • Iron 4mg
  • Calcium 350mg
What does this mean? See Nutrition 101 .

Quick Tip

Salmon Cakes With Lemon Rice
The patties can be shaped, placed on a baking sheet in a single layer, covered, and refrigerated for up to 24 hours or frozen for up to 3 months.

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