Gulf Coast-Style Salmon Cakes

By Bettybug

Ingredients

• 1 bag Hill Country Fare boil in a bag rice, cooked
• 1 7.1 oz. pouch Chicken Of The Sea pink salmon
• 2 eggs, beaten
• 1/4 cup green bell pepper, chopped
• 1/4 cup onion, chopped
• 1/4 cup celery, chopped
• 2 teaspoons Tony Chachere's original creole seasoning
• 1/3 cup canola oil, for frying

Details

Servings 8
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Prepare rice according to package directions. Combine cooked rice, salmon, egg, bell pepper, onion, celery and Tony Chachere´s Creole Seasoning in a bowl and set aside.







Heat a skillet over medium high heat for 3 minutes. Add canola oil. Use an ice cream scoop to form cakes directly on frying pan. Gently press cake down and fry 4 minutes on each side. Serve with catsup or lime-juice..