Gulf Coast-Style Salmon Cakes

Prep Time:
10 minutes
Cook Time:
15 minutes
8 - 10 Cakes (2 Cakes Per Portion)


1bagHill Country Fare boil in a bag rice, cooked,

17.1 oz. pouchChicken Of The Sea pink salmon,

2eggs, beaten,

1/4cupgreen bell pepper, chopped,

1/4cuponion, chopped,

1/4cupcelery, chopped,

2teaspoonsTony Chachere's original creole seasoning,

1/3cupcanola oil, for frying,


1Prepare 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.

2Heat 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..

Nutritional Information

No Nutritional Information Available

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