Salmon Cakes with Lemon Rice

Salmon Cakes with Lemon Rice
Photo by Maria Robledo

Ingredients

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