Salmon Cakes with Lemon Rice

Remove the skin and large bones from the salmon. Combine in a bowl with 1/2 cup breadcrumbs, mayonnaise, egg, Worcestershire sauce, capers and tarragon, season with salt and freshly ground pepper. Mix well and form 12 small patties. Roll the salmon patties in the remaining breadcrumbs. Cook the rice according to the instructions on the package. Cover and set aside while you cook the salmon patties.Heat the vegetable oil in a large nonstick skillet over medium-high heat until the oil is hot but not steaming. Fry the patties in batches of 2-3 minutes on each side or until golden brown. Combine the rice with parsley, olive oil, lemon juice, and kosher salt to taste. Serve with salmon pies and lemon slices.