Gluten Free Smoked Salmon Rice Cakes
These crispy little rounds are the kind of appetizer or light meal that looks far more impressive than the effort involved. Short-grain rice, a beaten egg, and rice flour are all it takes to build a patty that fries up golden and sturdy in a hot skillet — no wheat flour, no breadcrumbs, nothing that would raise a red flag for anyone avoiding gluten. Chilling the patties before cooking is the move that keeps them from falling apart, so don't skip that step. Once they hit the pan, they develop a deeply golden crust that gives way to a tender, chewy center. The lemon-spiked cream cheese spread ties everything together, and the smoked salmon, capers, and fresh dill on top bring a briny, bright finish that feels genuinely elegant. A few slices of cucumber on the side add a cool crunch that rounds out each bite. Makes 4 servings, so it's perfect for a small gathering or a weekend lunch worth looking forward to.
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Learn more →Ingredients
4 servings
For the rice cakes
- 2 cups cooked short-grain white rice, cooled
- 1 large egg, lightly beaten
- 2 tbsp rice flour
- 2 tbsp thinly sliced scallions, green tops only
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the topping
- 4 oz cream cheese, softened
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
- 4 oz smoked salmon, thinly sliced
- 1 tbsp capers, drained
- 2 tbsp fresh dill, roughly chopped
For serving
- thinly sliced cucumber, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the cooled cooked rice, beaten egg, rice flour, scallion greens, salt, and pepper. Stir until the mixture holds together when pressed — it should be sticky enough to form a patty without crumbling. If it feels too loose, add rice flour 1 tsp at a time.
- 2
Divide the mixture into 8 equal portions and press each firmly into a round patty about 3 inches wide and 1/2 inch thick. Place on a plate or baking sheet and refrigerate for 30 minutes, until the patties are firm and hold their shape.
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