Salmon Cakes with Lemon Rice

Salmon Cakes with Lemon Rice
Photo by Maria Robledo

Ingredients

  • ¼ cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 large egg, beaten
  • 4 tablespoons vegetable oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lemon juice
  • 1 ½ teaspoons dried tarragon
  • + 10 more ingredients
    • Kosher salt
    • Lemon slices
    • 1 ¼ cups dry bread crumbs
    • 2 cups instant brown rice
    • 2 tablespoons minced fresh parsley, optional
    • ¼ cup capers, drained
    • 1 tablespoon extra-virgin olive oil
    • 1 ¼ cups dry bread crumbs
    • 2 (14 3/4-ounce) cans red or pink salmon, drained
    • 2 tablespoons minced fresh parsley, optional

Remove skin and large bones from salmon. Combine in a bowl with 1/2 cup of the bread crumbs, mayonnaise, egg, Worcestershire sauce, capers, and tarragon, and season with salt and freshly ground pepper. Mix together well and form into 12 small patties. Coat salmon patties in remaining bread crumbs...

View full recipe at My Recipes

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