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Nutrition Facts
Serving Size 193 g
(Approx. 6 Servings)
Amount Per Serving
Calories 320 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 630 mg 26%
Total Carbohydrate 16 g 5%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 4 g
Vitamin A 2% Iron 6%
Vitamin C 8% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Gulf Coast-Style Salmon Cakes

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

14 Oz H-E-B Boil in a Bag Rice, cooked
1/2 can Chicken of the Sea Pink Salmon
2 H-E-B Large Grade AA Eggs, beaten
1/4 cup(s) green bell peppers, chopped
1/4 cup(s) white onion, chopped
1/4 cup(s) celery, chopped
2 Tsp Tony Chachere's Original Creole Seasoning
1/3 cup(s) Hill Country Fare Canola Oil, for frying
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Prepare rice according to package directions.
Combine cooked rice, salmon, eggs, bell pepper, onion, celery and 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 side.
Serve with tarter sauce or lime juice.



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