Salmon, corn and rice cakes

Salmon, corn and rice cakesIngredients

  • 400g cooked salmon, canned or fresh
  • half a cup mayonnaise, plus half a cup more for serving
  • 1 egg
  • 1 cup breadcrumbs
  • 1 teaspoon salt
  • half a cup jasmine rice, cooked
  • 2 teaspoons mustard
  • 2 tablespoons lemon juice, plus 2 tablespoons more
  • 1 ear of corn, cooked and kernels removed
  • half a cup canola oil


In a large mixing bowl, mix together the salmon, half a 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 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
  • 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.

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