Savory Salmon Cakes

1 (14.75 oz.) can Alaska pink salmon (remove all bones)

1/2 teaspoon dill weed

1 teaspoon garlic salt

1 teaspoon Cajun spice

2 teaspoons Worcestershire
sauce

2 cups Spanish rice,
prepared

2 eggs, beaten

2 tablespoons Parmesan
cheese (grated in jar)

1 cup bread crumbs, plain

2 tablespoons vegetable oil

Combine salmon, dill weed, garlic salt, Cajun spice, Worcestershire sauce, Spanish rice, eggs, and cheese.

Mix well. Add bread crumbs and mix until blended.

Fill a 2/3 dry measuring cup with salmon mixture to form a thick patty. Turn mix onto a plate and flatten with a spatula to 1 thickness. Continue until all the mixture is used.

On medium-high heat, warm a non-stick skillet. When skillet is hot, turn heat to low and pour in vegetable oil. Place salmon patty into the skillet and cook on each side until goldenbrown.

Makes 8

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