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US Regional   -   Salmon And Wild Rice Fish Cakes (Massachusetts)   adapted from Sarah Leah Chase's Cold-Weather Cooking

Description
Ingredients
  • 5 Cups Cooked Salmon -- Flaked
  • 1 Cup Wild Rice -- Cooked
  • 1 Cup Rye Bread Crumbs
  • 1 Small Onion -- Chopped
  • 1/4 Cup Dill -- Chopped
  • 2 Tablespoons Capers
  • 1 Tablespoon Horseradish
  • 1 Lemon Lemon Juice
  • 2 Large Eggs -- Beaten
  • 1/2 Cup Mayonnaise
  • Salt And Pepper -- To Taste
  • 1/2 Cup Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Paprika
Directions Combine salmon, rice, bread crumbs, onion, dill, capers, horseradish and lemon juice. Mix well. Add eggs and mayonnaise. Season with salt and pepper. Place flour in a shallow bowl, season with salt, pepper and paprika. Form salmon into 8-10 patties. Coat in flour mixture. Saute patties in a bit of butter about 5 minutes per side. Serve plain or like a hamburger.
Serves 4
Time to Make 0:00



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