Ingrients & Directions
3 c Cooked white rice
1 1/2 c Shredded carrots
7 1/2 oz Canned salmon; with bones
-and juice
1/4 c Sliced green onions
1/4 c Light mayonnaise
2 lg Eggs
1/2 ts Salt
1 tb Canola oil
Mix all ingredients, except oil, until well blended. Form into 8 cakes.
Heat 1/2 of oil in a large non-stick skillet. Fry 4 cakes for 6-7 mins.,
turning once. Repeat with the rest of the oil and cake. Serve with lemon
wedges or tartar sauce.
Yields
4 Servings