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Photo of Salmon and rice patties by WW

Salmon and rice patties

Total Time
40 min
20 min
20 min
You can make this dish vegetarian by using 200g of drained, mashed chickpeas. Want to make this recipe spicy? Simply add a sprinkle of chilli powder.


Rice, white, dry

¼ cup(s), (jasmine)

Canned pink salmon in water, drained

210 g

Green shallot(s)

1 individual, trimmed, thinly sliced

Fresh lemon rind

1 tsp, finely grated


1 medium, lightly beaten

Dried breadcrumbs

40 g

Sugar snap peas

50 g, chopped

Cos lettuce

1 cup(s), leaves torn

Cherry tomatoes

8 individual, halved

Lebanese cucumber

½ medium, halved, thinly sliced

Oil spray

1 x 3 second spray(s)

Sweet chilli sauce

2 tsp

Lemon juice

3 tsp


  1. Cook rice following packet instructions, cool slightly. Combine rice, salmon, shallot, rind and egg in a bowl.
  2. Divide mixture into four portions and shape into patties. Spread breadcrumbs onto a plate. Pressing patties gently into breadcrumbs, coat evenly. Flatten out to 7–8cm in diameter.
  3. Place sugar snap peas in a heatproof bowl, cover with boiling water. Stand for 2 minutes, drain, rinse under cold water. Drain again and pat dry with paper towels. Cut in half diagonally. Arrange lettuce, sugar snap peas, tomato and cucumber on serving plates.
  4. Lightly spray a non-stick frying pan with oil over medium heat. Cook patties on one side for 2–3 minutes, or until browned. Spray patties with oil, turn and cook on the other side for 2–3 minutes. Combine sweet chilli sauce and juice and drizzle over salad. Serve patties with dressed salad.