Salmon And Zucchini Rice Cakes With Olive Salsa Recipe

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

Servings: persons

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

1
Line 2 large baking pans with parchment paper. Place the rice, salmon, zucchini, onion, 1/4 cup of the parsley, feta, egg and flour in a large bowl and stir until well combined. Season. Shape heaped tablespoons of mixture into patties. Place on the prepared pans and cover with plastic wrap. Refrigerate until ready to cook.
2
For the olive salsa, combine the olives, tomato, remaining 1 tbsp parsley and 1 tbsp of the oil in a medium bowl and stir to combine.
3
Heat the remaining 2 tbsp oil in a large skillet on medium-high heat. Cook the patties, in batches, for 2 mins each side or until golden and cooked through.
4
Serve the rice cakes with salsa.

1277

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

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.

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

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

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