In a bowl, combine the salmon, ½ cup bread crumbs, mayonnaise, egg, Worcestershire sauce, capers, tarragon, and ¼ teaspoon each salt and pepper.
Mix together well and form into 12 small patties. Coat the patties in the remaining ¾ cup bread crumbs.
Cook the rice according to the package directions. When done, remove from heat and leave covered.
Meanwhile, heat the vegetable oil in a large, nonstick skillet over medium-high heat until the oil is hot but not smoking.
Sauté the patties in batches for 2 to 3 minutes on each side, or until golden brown.
Toss the rice with the parsley, olive oil, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the salmon cakes and lemon quarters.