Wild Rice Fish Cakes

• 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.
2. If fillets are thick turn halfway through cooking. Drain on paper towels, cool.
3. Flake fish into small pieces with fork. Combine rice,
4. mayonnaise,tread crumbs, Old Bay Seasoning, egg, salt, pepper, and dry mustard in bowl.
5. Stir in fish and refrigerate one hour or overnight.tine jelly roll pan with waxed paper.
6. Sprinkle with one tbsp. cornmeal.
7. Shape fish into 8 1/2 inch patties,
8. place on pan and sprinkle tops with one tbsp. cornmeal.telt 2 tbsp. butter in large nonstick skillet over medium heat, cook 3 minutes.
9. Add 1 tbsp. butter, turn cakes and cook 3 more minutes.
10. Makes 4 servings.

red snapper, water, rice, mayonnaise, bread crumbs, egg, salt, pepper, dry mustard, cornmeal, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=49664 (may not work)