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Gulf Coast-Style Salmon Cakes
Prep Time:
10 minutes
Cook Time:
15 minutes
8 - 10 Cakes (2 Cakes Per Portion)

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


Prepare rice according to package directions. Combine cooked rice, salmon, egg, bell peppe
r, 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 si
de. Serve with catsup or lime-juice..

Nutritional Information

No Nutritional Information Available


No Source Information Available