Title: Rice and Salmon Cakes
Categories: Fish Rice Salmon
Yield: 4 Servings

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.

Source Woman's Day-Jan. 6, 1998 Formatted for Mastercook by Carol Floyd-c.floyd@arnprior.com

Recipe by: Woman's Day-Jan. 6, 1998

From: Carol & Bob Floyd

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