Salmon – Rice Patties

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*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1 (15 1/2 oz) can pink or red salmon
  • 1 small onion, coarsely chopped
  • 2 cups cooked, brown rice
  • 2 egg whites (or one egg)
  • 1/2 Tbsp dillweed
  • 1/2 Tbsp onion powder
  • 1/2 tsp tarragon
  • 1/2 cup potato flour or, if preferred, rice


  • Drain the salmon, and remove the skin and bones.  Place salmon in a bowl.
  • Put the other ingredients, except the potato flour, in a food processor or blender, and process for a few minutes to chop rice and onions.
  • Transfer processed contents to the bowl and mix in the potato flour.
  • Form into patties and arrange them on a nonstick baking sheet.
  • Bake, uncovered in a 450 degree oven for 20 minutes.
  • Serve with Mustard-Yogurt topping.
  • Makes 12 patties

Mustard – Yogurt Topping

Dijon-style mustard and yogurt are the basic ingredients in two versions of a mustard-yogurt topping.  The toppings may be used with baked potatoes, as a dressing over fish, or cooked vegetables, or as a sandwich spread.


1 cup yogurt (1% or less fat, by weight)

2 tsp Dijon-style mustard

1/2 tsp garlic powder

1/4 tsp dillweed


  • Combine all ingredients in a bowl
  • Mix well.
  • Makes about 1 cup.



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