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Brown Rice and Salmon Patties

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Brown Rice and Salmon Patties

Author: Victoria Baker

Materials

  • 1/2 cup medium grain brown rice
  • 2 1/2 tablespoons olive oil
  • 3 spring onions trimmed, finely chopped
  • 2 garlic cloves crushed
  • 415 g can red salmon drained, skin and
  • bones removed flaked 2 tablespoons finely chopped fresh coriander leaves
  • 1/2 cup low-fat grated cheddar
  • 125 g green beans thinly sliced
  • 2 tablespoons wholemeal plain flour
  • 1 egg lightly beaten
  • 1 tablespoon kecap manis
  • 2 carrots cut into sticks
  • 2 celery stalks cut into sticks
  • 250 g cherry tomatoes
  • 100 g trimmed snow peas to serve Dipping sauce : yoghurt + sweet chilli sauce

Instructions

  • Cook rice following packet directions. Drain. Transfer to a large heatproof bowl.
  • Heat 2 teaspoons oil in a small non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until onion has softened.
  • Transfer onion mixture to rice. Cool completely.
  • Add salmon, coriander, cheese, beans, flour, egg and kecap manis.
  • Season with pepper. Mix well.
  • Using 2 level tablespoons of mixture at a time, shape into patties. Place on a large baking tray lined with baking paper. Refrigerate for 30 minutes or until firm.
  • Make Dipping sauce: Combine yoghurt and sauce in a small bowl. Cover. Refrigerate.  
  • Heat remaining oil in a large non-stick frying pan over medium heat. Cook patties, in batches, for 2 minutes each side or until golden.
  • Serve patties with vegetables and dipping sauce.

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