1bagHill Country Fare boil in a bag rice, cooked,
17.1 oz. pouchChicken Of The Sea pink salmon,
1/4cupgreen bell pepper, 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..
No Nutritional Information Available