Salmon Cakes with Lemony Rice
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
596
Fat
28.5g
Saturated Fat
5.5g
Carbs
53.2g
Sugars
2g
Protein
29.5g
Fibre
1.7g
Sodium
0.51g
Ingredients
400 g tinned salmon
40 g mayonnaise
1 egg, beaten
0 small handful of capers, drained
80 g dried breadcrumbs
Salt and black pepper
2 tbsp vegetable oil
180 g rice
0 small handful of parsley leaves, chopped
1 tbsp extra-virgin olive oil
Juice of ½ a lemon
Method
  1. Combine the tinned salmon, mayonnaise, egg, capers and 30g of breadcrumbs in a bowl. Season with salt and pepper and mix until it comes together. Shape into eight patties and coat in the remaining breadcrumbs. Place on a plate, cover with clingfilm and refrigerate for 15 minutes.
  2. Bring a saucepan of water to the boil and cook the rice according to the package instructions until done.
  3. Heat the vegetable oil in a frying pan over a medium-high heat. When the oil is hot, cook the salmon patties for 2-3 minutes per side until golden.
  4. Toss the rice with the parsley, extra-virgin olive oil and lemon juice. Season with salt and pepper and serve alongside the salmon patties.