Crispy Sesame Rice Cakes with Smoked Salmon & Slaw

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp sesame oil (use half) (Sesame)
1 egg (use half) (Eggs)
2 tsp sesame seeds (use half) (Sesame)
1 unwaxed lime (use half)
1 carrot (use half)
2 tbsp chickpea flour (use half)

(chickpea flour (100%))
1 spring onion (use half)
1 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
1 chilli (use half)
1 savoy cabbage (use half)
250g steamed wholegrain pilau basmati (use half)

(Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
1 x 50g smoked salmon (Fish)

Allergens

Contains: Sesame, Eggs, Soya, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	125Kcal	528Kcal
	524kJ	2210kJ
Fat	6.9g	29g
of which saturates	1.2g	5.0g
Carbohydrates	10g	44g
of which sugars	2.7g	11g
Protein	5.3g	22g
Salt	0.7g	2.9g
Fibre	2.1g	8.7g

Ingredients

2 tsp sesame seeds (Sesame)
1 carrot
1 egg (Eggs)
1 tbsp sesame oil (Sesame)
2 tbsp chickpea flour

(chickpea flour (100%))
250g steamed wholegrain pilau basmati

(Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
1 savoy cabbage
1 unwaxed lime
1 spring onion
1 chilli
1 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
100g smoked salmon (Fish)

Allergens

Contains: Sesame, Eggs, Soya, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	125Kcal	528Kcal
	524kJ	2210kJ
Fat	6.9g	29g
of which saturates	1.2g	5.0g
Carbohydrates	10g	44g
of which sugars	2.7g	11g
Protein	5.3g	22g
Salt	0.7g	2.9g
Fibre	2.1g	8.7g

Back

Prep in 10 6 plants Low sat fat

Crispy Sesame Rice Cakes with Smoked Salmon & Slaw

Prep time: 0 mins

Total time: 25 mins

Cuisine: Asian

Food group: Fish

Bring fresh flavours to the table with these homemade sesame rice cakes, pan-fried till golden and crispy. Sustainably caught smoked salmon on the side for extra protein. A crunchy cabbage slaw, dressed in zingy lime and tamari, to bring the greens.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 240C / fan 220C / gas mark 9. Make the rice cakes; place the rice, flour and half the sesame seeds into a mixing bowl. Crack in the egg, season with sea salt then use your hands to smash the rice together. Mix and shape into 2 patties.
Heat a medium frying pan with the sesame oil on medium-high heat. Add the rice cakes and cook for 2 mins, per side, until golden brown. Transfer to a lined baking tray and scatter over the remaining sesame seeds. Bake for 10 mins, until golden brown and crispy.
Trim and finely slice the cabbage. Quarter the lime. Reheat the frying pan with 2 tsp oil on high heat. Add the cabbage and cook for 2-3 mins, until golden. Add the tamari, cook for 1 min, then remove the pan from the heat and squeeze in the juice from 1 lime wedge.
Peel the carrot into ribbons. Finely slice the chilli (remove the seeds for less heat) and spring onion. Add the carrot to the cabbage pan and mix.
Serve the veg on plates with smoked salmon and rice cakes. Garnish the veg with the chilli (to taste), spring onion and the remaining lime wedges on the side.