This recipe makes 4 servings. Takes about 20 minutes to make.


  • 1 onion, finely chopped
  • 1 tablespoon olive oil
  • 1/2 capsicum, finely chopped
  • 225g cooked rice
  • 4 large eggs
  • 200g cooked salmon
  • 1 tablespoon freshly chopped parsley
  • salt and black pepper to taste
  • vegetable oil for frying


  1. Heat oil in a frying pan.
  2. Add the onion and capsicum and stir fry.
  3. Add the fish and remaining ingredients to the onion mixture and mix well.
  4. Heat the vegetable oil in a large frying pan and drop tablespoons of the fishcake mixture into the hot oil.
  5. Cover and cook over a medium heat for 2-3 minutes.
  6. Turn and cook on the other side until golden brown.