Wild Rice Fish Cakes

Directions

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