Recipe

Salmon and zucchini rice cakes with olive salsa

These little flavour bombs are a cinch to make and perfect for any kind of party.

Apr 30, 2009 2:00pm
  • 25 mins cooking
  • Makes 48 Item
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Ingredients

Salmon and zucchini rice cakes with olive salsa
  • 3 cup cold cooked white rice
  • 415 gram can red salmon, drained, skin and bones removed, flaked
  • 2 medium zucchini, coarsely grated, excess moisture squeezed out
  • 6 green onions, finely chopped
  • 1/4 cup finely chopped flat-leaf parsley, plus 1 tablespoon extra
  • 150 gram feta, crumbled
  • 4 eggs, lightly beaten
  • 1 cup plain flour
  • 1/2 cup pitted kalamata olives, finely chopped
  • 1 medium tomato, seeded, finely chopped
  • 1 tablespoon vegetable or rice bran oil, plus 2 tablespoons extra

Method

Salmon and zucchini rice cakes with olive salsa
  • 1
    Line 2 large baking trays with baking paper. Place rice, salmon, zucchini, onion, parsley, feta, egg and flour in a large bowl; stir until well combined. Season with salt and pepper. Shape heaped tablespoons of mixture into patties. Place on prepared trays; cover with plastic food wrap. Chill until ready to cook.
  • 2
    Combine olives, tomato, extra parsley and oil in a medium bowl; stir to combine.
  • 3
    Heat extra oil in a large frying pan over moderately high heat. Cook patties, in batches, for 2 minutes each side or until golden and cooked.
  • 4
    Serve rice cakes with salsa.

Notes

You will need to cook 1 cup medium-grain rice. Try pink salmon or tuna instead of red salmon. If roma tomatoes are unavailable, you can use regular tomatoes.

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