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 US Regional - Salmon And Wild Rice Fish Cakes (Massachusetts)
adapted from Sarah Leah Chase's Cold-Weather Cooking
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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