Wild Rice Fish Cakes Recipe

Name: Wild Rice Fish Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. Red Snapper skinless; 2 c. water; 1/2 c. cooked wild rice; 1/2 c. mayonnaise; 1/2 c. bread crumbs; 1 1/2 tsp. Old Bay Seasoning; 1 large egg beaten; 1/2 tsp. salt; 1/2 tsp. pepper; 1/2 tsp. dry mustard; 2 tbsp. cornmeal; 3 tbsp. butter

Servings: persons

1 lb. Red Snapper skinless
2 c. water
1/2 c. cooked wild rice
1/2 c. mayonnaise
1/2 c. bread crumbs
1 1/2 tsp. Old Bay Seasoning
1 large egg beaten
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 tbsp. cornmeal
3 tbsp. butter

1
["Bring fish and water to a boil in a 12 inch nonstick skillet. Reduce heat and simmer fillets 8 to 10 minutes until cooked through.", "If fillets are thick turn halfway through cooking. Drain on paper towels, cool.", "Flake fish into small pieces with fork. Combine rice,", "mayonnaise, bread crumbs, Old Bay Seasoning, egg, salt, pepper, and dry mustard in bowl.", "Stir in fish and refrigerate one hour or overnight. Line jelly roll pan with waxed paper.", "Sprinkle with one tbsp. cornmeal.", "Shape fish into 8 1/2 inch patties,", "place on pan and sprinkle tops with one tbsp. cornmeal. Melt 2 tbsp. butter in large nonstick skillet over medium heat, cook 3 minutes.", "Add 1 tbsp. butter, turn cakes and cook 3 more minutes.", "Makes 4 servings."]

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. Red Snapper skinless, 2 c. water, 1/2 c. cooked wild rice, 1/2 c. mayonnaise, and more.

Yes, Wild Rice Fish Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wild Rice Fish Cakes

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