Perfect for busy weeknights, these Japanese-Style Salmon Patties will be a hit with kids - serve with stir-fried greens for a speedy, balanced meal.
4 Servings
Prep Time
Cook Time
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  • 2 cups cooked brown rice
  • 180 g can pink salmon, drained, bones removed, flaked
  • 1 cup dried breadcrumbs
  • 2 green onions, thinly sliced
  • 1 egg, lightly beaten
  • 1 tbsp chopped pickled ginger
  • 1 tbsp soy sauce
  • 1 tbsp chopped coriander
  • 1 small red chilli, seeded, chopped
  • 1 tbsp vegetable oil, plus 1 tsp extra
  • 1 bunch cai xin, trimmed
  • ½ punnet cherry tomatoes, halved

In a large bowl, combine rice, salmon, breadcrumbs, onion, egg, ginger, soy, coriander, and chilli. Mix well. Shape into 8 even-sized, flattened patties. Chill, covered, 20 mins.


Heat oil in a large frying pan on high. Fry patties in 2 batches, 3 to 4 mins each side, until golden. Drain on paper towel.


Wipe pan clean. Heat extra oil on medium. Stir-fry cai xin and tomatoes 1 to 2 mins.


Serve patties with wasabi mayonnaise (see tip) and vegetables.

For wasabi mayonnaise, combine ⅓ cup whole egg mayonnaise with 1 to 2 tsps wasabi paste.

Photo: Bauer/Rob Shaw

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