Ingredients:

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

Instructions:

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