Salmon, corn and rice cakes recipe
4 - 6
- 400g cooked salmon, canned or fresh
- ¼ cup mayonnaise, plus ½ cup more for serving
- 1 egg
- 1 cup breadcrumbs
- 1 teaspoon salt
- ¼ cup jasmine rice, cooked
- 2 teaspoons mustard
- 2 tablespoons lemon juice, plus 2 tablespoons more
- 1 ear of corn, cooked and kernels removed
- ¼ cup canola oil
In a large mixing bowl, mix together the salmon, ¼ cup mayonnaise, egg, breadcrumbs, salt, rice, mustard, lemon juice, and corn.
Form into small patties, about 1/3 cup each in size, and set aside.
Pour 2 tablespoons of canola oil into a large frying pan and bring to a low-medium heat. Fry the cakes in batches until golden. Be very careful the heat is not too high or the corn kernels will start popping. You should use a splatter guard if you have one.
Place the salmon cakes on a plate lined with paper towels to drain off the oil.
Stir together the 2 tablespoons more of lemon juice and the extra ½ cup of mayonnaise and serve a dollop with the salmon cakes.
- These are divine! If you use canned salmon, spend some time removing the bones and skin bits. This is a wonderful dinner to throw together when you don’t have time to stop at the fishmonger.
- I like to use ‘Panko’ breadcrumbs which are the Japanese-style breadcrumbs that are coarser and lighter than the fine breadcrumbs that are more commonly used. You can find these in the Asian section of the larger grocery stores such as Woolworths.
- For a more adult version, add 2 teaspoons of wasabi and a tablespoon of soy sauce into the salmon cake recipe - absolutely delicious!
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.