Salmon Cakes with Lemon Rice

Salmon Cakes with Lemon Rice
Photo by Maria Robledo

Ingredients

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

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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