Japanese-Style Salmon Patties

Japanese-Style Salmon Patties

By bkoh  , , ,

April 3, 2016

0 0 5 0
  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 4 Servings


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


1In 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.

2Heat 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.

3Wipe pan clean. Heat extra oil on medium. Stir-fry cai xin and tomatoes 1 to 2 mins.

4Serve 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