Seafood Rice Cakes

Serves: 
12

An economical way to make seafood cakes. The surimi and rice work well together. The seasonings spice the cakes up with good flavor, and they look great on the plate.

Ingredients

1⁄3 cup Dijon mustard
1⁄8 tsp. prepared seafood seasoning
1⁄3 cup onions, minced
1⁄3 cup scallions, minced
1⁄3 cup Worcestershire
1⁄4 cup prepared seafood seasoning
6 eggs, lightly beaten
3 tbsp. baking powder
1 1⁄2 qt. rice, cooked
1 1⁄2 cups bread crumbs
1 lb. 8 oz. cod, cooked
1 lb. 8 oz. crab-flavored surimi, flaked
Flour, as needed
Vegetable oil, as needed

Steps

1. In a bowl, combine 1 cup mayonnaise, mustard and seasoning. Reserve mustard dressing.

2. In a separate bowl, combine remaining mayonnaise, onions, scallions, Worcestershire and seasoning. Add eggs and baking powder and mix well. Add rice and bread crumbs and mix thoroughly. Gently fold in cod and surimi crab.

3. Form mixture into patties and lightly dust with flour. In a skillet over medium-high heat, sauté patties in oil until golden brown. Finish cooking in a 400° F. oven approx. 10-12 min. until done. Serve with reserved mustard sauce.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources