Brown Rice and Salmon Patties

Makes 6 – 8


  • 2 cups cooked brown rice (1/2 cup uncooked)
  • 2 eggs
  • 1 x 210 tin salmon
  • ½ small red onion chopped finely
  • Bunch of coriander, roughly chopped
  • 1 cup of panko breadcrumbs (or you can use normal breadcrumbs)


Preheat oven to 180c. Combine the cooked brown rice and tinned salmon in a large bowl.  Mix well with a fork.  In a separate small bowl, lightly beat the eggs.  Add egg, red onion and herbs to rice mixture and mix well.  Scoop out a handful of the salmon mix and mould into a pattie shape.  Cover surface of pattie with breadcrumbs, patting lightly.  Place on to baking tray lined with baking paper.  Repeat 6  – 8 times, until all mixture has been used.  Place patties in the fridge for about an hour to set.  Bake in the oven for 20 mins.

I like to serve with a small side dish of soy sauce to dip the patties into. Or fry if preferred.

For more from our Food Editor Tracie Heasman take a look at her blog She’s All Gravy

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