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.
