How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Salmon And Zucchini Rice Cakes With Olive Salsa?

You need 11 ingredients. The key ingredients include: 3 cups cold cooked white rice, 1 can (15 oz) red salmon, drained, skin and bones removed, flaked, 2 medium zucchini, coarsely grated, excess moisture squeezed out, 6 None green onions, finely chopped, and more.

Is Salmon And Zucchini Rice Cakes With Olive Salsa suitable as seafood?

Yes, Salmon And Zucchini Rice Cakes With Olive Salsa falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Salmon And Zucchini Rice Cakes With Olive Salsa?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon And Zucchini Rice Cakes With Olive Salsa

Name: Salmon And Zucchini Rice Cakes With Olive Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cold cooked white rice; 1 can (15 oz) red salmon, drained, skin and bones removed, flaked; 2 medium zucchini, coarsely grated, excess moisture squeezed out; 6 None green onions, finely chopped; 1/4 cup plus 1 tbsp finely chopped flat-leaf parsley; 5 oz feta cheese, crumbled; 4 None eggs, lightly beaten; 1 cup flour; 1/2 cup pitted kalamata olives, finely chopped; 1 medium tomato, seeded and finely chopped; 3 tbsp vegetable oil

Bake this irresistible Salmon And Zucchini Rice Cakes With Olive Salsa at home. Made with cold cooked white rice, red salmon, zucchini and green onions.…

This Salmon And Zucchini Rice Cakes With Olive Salsa relies on simple, everyday ingredients such as cold cooked white rice, feta cheese, crumbled, none eggs, lightly beaten and flour. It comes together quickly and makes 4 servings, at about 1277 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

1277

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Salmon And Zucchini Rice Cakes With Olive Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

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