Maria Robledo
Hands-On Time
30 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

In a bowl, combine the salmon, ½ cup bread crumbs, mayonnaise, egg, Worcestershire sauce, capers, tarragon, and ¼ teaspoon each salt and pepper.

Step 2

Mix together well and form into 12 small patties. Coat the patties in the remaining ¾ cup bread crumbs.

Step 3

Cook the rice according to the package directions. When done, remove from heat and leave covered.

Step 4

Meanwhile, heat the vegetable oil in a large, nonstick skillet over medium-high heat until the oil is hot but not smoking.

Step 5

Sauté the patties in batches for 2 to 3 minutes on each side, or until golden brown.

Step 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.

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