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)
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Course: Side Dish
Cuisine: Fusion
Servings: 4
Calories: 555kcal
Author: Linda Ooi

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
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