Salmon & Rice Cakes with Caper Dressing

Date: 02 May 2014 Author: Jacqui Categories: Food, Main Dishes, Savory Snacks & Nibbles 0

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Have you got some leftover gluten free bread?  This is a good way to make use of it.  Process the bread into breadcrumbs and use it to make crumbed patties.  These Salmon and Rice Cakes are lovely, full of flavor and make a light refreshing lunch with some salad! Perfect now that summer is soon here!


  • 150g can of salmon
  • 1 onion, finely diced
  • 1 garlic clove, crushed
  • 6 sun dried tomatoes, finely chopped
  • 1 cup cooked rice (I used jasmine rice)
  • 1/3 cup of gluten free breadcrumbs
  • 2 tbsp mayonnaise
  • 1 tsp Worcestershire Sauce
  • 1 tsp Sriracha Sauce or any hot sauce
  • Chopped Fresh Parsley
  • 1 egg, beaten
  • Salt & Pepper

For Coating

  • 1/2 cup of gluten free bread crumbs (slightly toasted) + 1/2 cup polenta
  • Olive oil

For the Caper Dressing

  • 3 tbs mayo
  • 1 1/2 tsp lemon juice
  • Chilli Flakes
  • 3 tsp capers
  • Chopped fresh parsley
  • Seasoning


Sautee the onion, the garlic and the chopped sundried tomatoes in a little olive oil.  Add a dash of water so it will not dry out.

In the meantime, mix the toasted gluten free breadcrumbs with the polenta and set aside.

Flake the salmon and mix with the rice.  Add the onion mix, the gluten free breadcrumbs, the mayonnaise, the Worcestershire Sauce and the Sriracha Sauce.  Combine well.  Season, add the chopped parsley and the beaten egg.  Form into patties and coat with the breadcrumb mix.

Place on a lined baking sheet and place in the fridge for half an hour so they will set.

In the meantime, you can prepare the dressing by mixing all the ingredients together.

Heat the oil in a non stick frying pan and fry the salmon cakes till golden, turning once.  Serve with the Caper Dressing and a Leaf Salad.

Made a lovely light lunch!

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