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Home / Courses / Appetizer & Snack / Pan Fried Salmon Rice Cakes

Pan Fried Salmon Rice Cakes

By: 👩‍🦳 Linda · Published: 🖨 July 13, 2011 · Updated: 💻May 29, 2019 · 🗨 44 Comments

Recipe ▼

Delicious gluten free Pan Fried Salmon Rice Cakes made with poached salmon, cooked rice, dill weed, and lemon pepper. Great as appetizers or food-on-the-go.

Delicious gluten free Pan Fried Salmon Rice Cakes made with poached salmon, cooked rice, dill weed, and lemon pepper. Great as appetizers or food-on-the-go. | RotiNRice.com

Rice cakes and patties are family favorites. They are so versatile and can be eaten hot or cold, at home or on the go. We enjoy them as snacks, appetizers, and entrees. Patties are also good as finger food. They vanish quickly at potlucks and social gatherings.

My Friend’s Cookbook

I am always on the lookout for ideas on how to flavor these little parcels of food. When I spied this recipe on my blogging buddy’s cookbook, which I have a signed copy, I had to give it a try. My talented buddy, Denise, the author of Quickies: Morning, Noon and Night also writes two food blogs, Quickies on the Dinner Table and Bread Expectations. She has been under the radar for a while working on some personal projects but is back with new posts on each of her blogs…YAY! Please do check out her blogs for delicious recipes and stunning photography. Welcome back, Denise!

My Version of Pan Fried Salmon Rice Cakes

I made these Pan Fried Salmon Rice Cakes two days in a row. I adapted the recipe and the first time I did not mash the rice sufficiently and also added a little too much salmon in the mix. While I could form the patties, it fell apart easily. They were still very delicious.

Not satisfied, I tried it again, carefully reading the ingredient proportions and instructions. I reduced the amount of fish I used the first time by half and gave the rice a good mashing. It was a success! They came out beautifully and to quote Denise, they were “wantonly good”! 😉

Delicious gluten free Pan Fried Salmon Rice Cakes made with poached salmon, cooked rice, dill weed, and lemon pepper. Great as appetizers or food-on-the-go. | RotiNRice.com

I used rice cereals instead of breadcrumbs so that the rice cakes remain gluten-free. Please use bread crumbs if you prefer.

Tools Used in Making These Pan Fried Salmon Rice Cakes

This post contains affiliate links. Please read my disclosure policy here.

KitchenAid 9-Cup Food Processor
Best Manufacturers Waffle Head Potato Masher
T-fal Thermo-Spot Heat Indicator Anti-Warp Base Glass Lid Cookware, 12-Inch, Gray
Le Creuset of America Craft Series Medium Spatula – Marseille

For more tools and products used in my kitchen, please check out Roti n Rice’s Amazon Page.

Delicious gluten free Pan Fried Salmon Rice Cakes made with poached salmon, cooked rice, dill weed, and lemon pepper. Great as appetizers or food-on-the-go. | RotiNRice.com

Pan Fried Salmon Rice Cakes

Delicious gluten free Pan Fried Salmon Rice Cakes made with poached salmon, cooked rice, dill weed, and lemon pepper. Great as appetizers or food-on-the-go.
(Makes 12 patties)
Author : Linda Ooi
Course : Side Dish
Cuisine : Fusion
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Servings : 4
Calories : 555kcal

Ingredients
  

  • 2 cups rice cereals (60g)
  • 8 oz salmon (skin removed) (225g)
  • 1 tbsp lemon juice
  • 4 cups cooked short grain rice
  • 1 tsp dried dill weed
  • 1 tsp lemon pepper
  • 1 tsp salt
  • 2 eggs (beaten)
  • 4 tablespoon vegetable oil

Instructions
 

  • Place rice cereals in food processor and pulse till fine. Remove and set aside.
  • Bring a cup of water to boil in a shallow pan. Place salmon in the pan with lemon juice and a little salt and pepper. Reduce heat to medium and allow salmon to cook for 5 minutes. Remove, flake, and set aside.
  • In a large bowl, combine rice, dill weed, lemon pepper, and salt. Mix and mash well with a potato masher. Stir in flaked salmon until combined.
  • Shape into 12 thick patties about 2 inches in diameter.
  • Heat 2 tablespoons of vegetable oil in a large non-stick pan. Dip rice cakes into egg and roll in rice cereals.
  • Fry 3 to 4 minutes on each side or until golden brown. Do not over crowd pan. Fry in 2 batches.
  • Drain on paper towels. Serve immediately.

Nutrition

Calories: 555kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Serving Suggestion

I like to eat my Pan Fried Salmon Rice Cakes with a cup of genmaicha (green tea with roasted brown rice).

Delicious gluten free Pan Fried Salmon Rice Cakes made with poached salmon, cooked rice, dill weed, and lemon pepper. Great as appetizers or food-on-the-go. | RotiNRice.com

Denise eats her rice cakes dipped in wasabi and drinks green tea. 😉

Delicious gluten free Pan Fried Salmon Rice Cakes made with poached salmon, cooked rice, dill weed, and lemon pepper. Great as appetizers or food-on-the-go. | RotiNRice.com

Delicious gluten free Pan Fried Salmon Rice Cakes made with poached salmon, cooked rice, dill weed, and lemon pepper. Great as appetizers or food-on-the-go. | RotiNRice.com

Enjoy…..and have a wonderful day! 😎


Categories: 🗂 Appetizer & Snack, Asian, Dorm Cooking, Rice & Grain, Side Dish Tags: 📋 salmon

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Comments

  1. Sonia says

    July 13, 2011 at 11:41 pm

    i like the last photo, look so tempting and good.

    Reply
  2. Amelia says

    July 13, 2011 at 11:53 pm

    Nice presentation, I like the tea pot 😉

    Reply
  3. PolaM says

    July 14, 2011 at 12:18 am

    ohh these look awesome! Crab cake never convinced me too much, but this salmon rice cakes on a different league!!

    Reply
    • Biren says

      July 14, 2011 at 6:26 pm

      I sledom use crab meat in a can and usually substitute it with a white fish. Salmon also works. These patties are delicious! Hope you will give them a try. 🙂

      Reply
  4. Belinda @zomppa says

    July 14, 2011 at 12:34 am

    I would want these over and over again!

    Reply
  5. santosh says

    July 14, 2011 at 12:55 am

    very interesting recipe we can use leftover rive here
    hi i am following u do u also followed to share the ideas

    Reply
  6. anncoo says

    July 14, 2011 at 2:55 am

    Thanks for sharing this lovely recipe. I would love to have this for my afternoon snack 🙂

    Reply
    • Biren says

      July 14, 2011 at 6:28 pm

      These are really good for afternoon snack. My boys just love them and 12 patties disappear in no time. 🙂

      Reply
  7. Ruby says

    July 14, 2011 at 3:56 am

    What a great tribute to a fabulous blogger and lovely lady! Feeling a bit sheepish that I don’t have her book yet. Must. Buy. I’m always in the lookout for things to do with leftover rice and never thought of this. They look wonderful, and I’m with Denise on the wasabi and green tea. 😉

    Reply
  8. Chris says

    July 14, 2011 at 7:39 am

    These patties look really great. Your photos are well taken too. Thanks for sharing such great snacks.

    Reply
  9. Adora's Box says

    July 14, 2011 at 8:37 am

    A definite change from the potato based fish cakes. This is so nice, Biren. It is a complete meal in itself.

    Reply
  10. Viviane Bauquet Farre says

    July 14, 2011 at 8:39 am

    What a delicious side-dish or appetizer. The presentation and overall effect are delightful. Thank you – I’ll be back for more!

    Reply
  11. Parsley Sage says

    July 14, 2011 at 8:42 am

    I can dig ‘wantonly good.’ 🙂 Great rice cakes!

    Reply
  12. Kay Ecker says

    July 14, 2011 at 11:44 am

    I love rice, I love fried, I love your post:-)

    Reply
  13. Kelly says

    July 14, 2011 at 1:37 pm

    You did a fabulous job on these, they look so delicious! Great recipe! 🙂

    Reply
  14. Jeannie says

    July 14, 2011 at 8:00 pm

    I love the look of those rice cakes Biren, look utterly delicious! I also love that gorgeous bowl you served the cakes in!

    Reply
    • Biren says

      July 14, 2011 at 8:52 pm

      Thanks Jeannie! That was a gift from hubby for my birthday some years back. It is Polish ware and it is gorgeous!

      Reply
  15. Blackswan says

    July 14, 2011 at 8:59 pm

    Biren, this is awesome! Did I tell u I’m a sucker for fried food? I could snack on this while watching TV. Hahaha!

    Denise is such a sweetie & I miss her too! Welcome back 🙂

    Oh, you may wanna go crazy over my Angry Birds Recipe Collection @ Angry Birds Onigiri Lunch Box (Part II)! Have fun 🙂

    Reply
  16. Elizabeth of AsianinAmericamag says

    July 15, 2011 at 8:57 am

    What a wonderful idea for salmon! I just printed this recipe. I will try it soon. Thanks for sharing. Love your blog and all the great posts. Will be back soon.

    Reply
    • Biren says

      August 11, 2011 at 10:17 am

      Hi Elizabeth, thanks for visiting! Glad to hear you found a recipe you would like to try. Do let me know how it turned out for you. 🙂

      Reply
  17. Shu han says

    July 15, 2011 at 10:56 am

    Those look delicious! Rice cakes sound like a great idea instead of the usual more western style of fishcakes using potatoes or flour!

    Reply
  18. Magic of Spice says

    July 15, 2011 at 11:01 am

    These look great…I have never used rice for fish cakes before, but I do love rice 🙂
    I am glad Denise is back too 🙂
    Wishing you a lovely weekend

    Reply
  19. Jill Colonna says

    July 15, 2011 at 1:03 pm

    Biren, these rice cakes look fabulous. Yet another fantastically tasty recipe! Love the idea of using rice instead so I’ll have to give them a go. Beautiful!

    Reply
  20. sweetlife says

    July 15, 2011 at 11:50 pm

    i’m sure these are delish, denise has the best recipes!! thank you for sharing

    have a great weekend!!

    Reply
  21. Devaki @ weavethousandflavors says

    July 16, 2011 at 10:37 am

    These are just splendid Biren and oh so different from the usual versions.

    chow! Devaki @ weavethousandflavors

    Reply
  22. tigerfish says

    July 16, 2011 at 10:47 am

    They look very good! Crisp on the outside. I like the alternative use of rice in the cake, and rice cereals on the outside.

    Reply
  23. Lyn says

    July 16, 2011 at 3:48 pm

    Looks so delicious and this is an interesting recipe! 😀

    Reply
  24. The Harried Cook says

    July 17, 2011 at 4:44 am

    So interesting.. I’ve never added rice in fish cakes before, but it sounds good! Bookmarking this recipe… Great post, Biren!

    Reply
  25. Lea Ann says

    July 17, 2011 at 9:28 am

    How timely, I just had a small flavored rice cake that was adorning a delicious salad at a restaurant recently. I was just getting ready to Google some ideas. Thanks Biren for this post.

    Reply
    • Biren says

      July 18, 2011 at 7:23 am

      Glad to hear you found a recipe here. 🙂

      Reply
  26. Kristi Rimkus says

    July 17, 2011 at 9:13 pm

    I love the idea of rice in these fish cakes. We are trying to reduce the gluten we eat in this house, and I love brown rice, so I will try this recipe with brown rice. Do you think that would work?

    Reply
    • Biren says

      July 17, 2011 at 9:29 pm

      It should work Kristi. I would use short grain brown rice as it is a little more starchy and sticky. Have fun trying! 🙂

      Reply
  27. Nami | Just One Cookbook says

    July 18, 2011 at 1:08 am

    This will be my family’s favorite for sure. We are “salmon” family. Every one loves it. I never thought of making this way. Thanks for the idea!!

    Reply
  28. kristy says

    July 18, 2011 at 2:03 am

    Biren, I also have this book! Yeah, the recipes are sure awesome.
    Denise….see, everyone loves it!
    Kristy

    Reply
  29. denise @ quickies on the dinner table says

    July 20, 2011 at 6:28 am

    heehee 😀

    Biren – I am speechless. Just thought I’d drop in and check out what you’re up to and what a pleasant surprise I nearly tripped over 😉

    Thank you so much for such a sweet post. You are a wonderful friend! How lovely if we did not live so far apart 🙁 I have been a very very bad blogger *blush* but I’m trying – I think you know how truly busy, in fact, harried I am at the moment. But I do have a post up my sleeve and I hope you will like it 🙂

    You’re salmon rice cakes look fa-bu-lous!!! Thank you again, I’m more touched than I can say.

    Reply
    • Biren says

      July 20, 2011 at 10:34 am

      You are most welcomed Denise! The family truly enjoyed the salmon cakes and though I made two batches back to back, my boys made short work of it. I had to save a couple for Ro-Ri San’s bento. I do hope I did your recipe justice.

      You must be up to your eyeballs with work but do take some time to smell the roses and have a cup of tea. Hopefully we can enjoy a cup together soon. I can’t wait to see your next post. 🙂

      Reply
  30. Sea Cuisine says

    August 3, 2011 at 11:16 am

    These sure do look yummy! We bet breaded frozen salmon fillets could be used in this recipe as well. Any suggestions for a dipping sauce? We might try a spicy aioli for a bit of zing.

    Reply
    • Biren says

      August 4, 2011 at 3:46 pm

      A spicy aioli dip sounds like a good idea! Wasabi mayo would be good too. 🙂

      Reply
  31. Christine says

    November 2, 2011 at 3:39 pm

    Hi Biren, Your Pan Fried Salmon Rice Cakes recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/81?source=blog Congrats again!! 🙂

    Reply
    • Biren says

      November 2, 2011 at 4:26 pm

      Thanks so much Christine! I have already shared it on Facebook. 🙂

      Reply
  32. Laverne says

    October 17, 2012 at 2:39 pm

    These look wonderful and I would like to make them, but what is rice cereals? Is this just any regular cereal that is made from rice?

    Reply
    • Biren says

      October 18, 2012 at 11:45 am

      Hi Laverne, thanks for visiting! Yes, any kind of cereal made from rice will do. They usually come as rice pops. Just crush them before using.

      Reply
  33. Autumn says

    February 21, 2013 at 11:14 am

    Hi Biren, this recipe looks and sounds so good. I love salmon and rice both. I am wondering if I sprayed them lightly with butter flavored Pam and baked them (turning once maybe) if they would be as tasty. (Just trying to stay away from fried for a while). As always love your dishes this bowl is beautiful.

    Reply
    • Biren says

      February 22, 2013 at 9:42 am

      I think baking them would work just fine. 🙂

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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