Salmon And Zucchini Rice Cakes With Olive Salsa - cooking recipe

Ingredients

3 cups cold cooked white rice
1 can (15 oz) red salmon, drained, skin and bones removed, flaked
2 medium zucchini, coarsely grated, excess moisture squeezed out
6 None green onions, finely chopped
1/4 cup plus 1 tbsp finely chopped flat-leaf parsley
5 oz feta cheese, crumbled
4 None eggs, lightly beaten
1 cup flour
1/2 cup pitted kalamata olives, finely chopped
1 medium tomato, seeded and finely chopped
3 tbsp vegetable oil

Preparation

Line 2 large baking pans with parchment paper. Place the rice, salmon, zucchini, onion, 1/4 cup of the parsley, feta, egg and flour in a large bowl and stir until well combined. Season. Shape heaped tablespoons of mixture into patties. Place on the prepared pans and cover with plastic wrap. Refrigerate until ready to cook.
For the olive salsa, combine the olives, tomato, remaining 1 tbsp parsley and 1 tbsp of the oil in a medium bowl and stir to combine.
Heat the remaining 2 tbsp oil in a large skillet on medium-high heat. Cook the patties, in batches, for 2 mins each side or until golden and cooked through.
Serve the rice cakes with salsa.