Brown Rice and Salmon Patties

4
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (2677 g)
  • Calories 4290
  • Total Fat - 136.5 g
  • Saturated Fat - 64.2 g
  • Cholesterol - 656.4 mg
  • Sodium - 2500.3 mg
  • Total Carbohydrate - 629.1 g
  • Dietary Fiber - 8.9 g
  • Sugars - 445.1 g
  • Protein - 137.1 g
  • Calcium - 3406.1 mg
  • Iron - 11.7 mg
  • Vitamin C - 40.1 mg
  • Thiamin - 1.2 mg

Step 1

Cook rice following packet directions, drain and then transfer to a large heatproof bowl.

Step 2

Heat 2 teaspoons oil in a small non-stick frying pan over medium heat and add onion and garlic and cook, stirring, for 2 minutes or until onion has softened and then transfer onion mixture to rice and cool completely.

Step 3

Add salmon, coriander, cheese, beans, flour, egg and kecap manis and season with pepper and mix well to combine.

Step 4

Using 2 level tablespoons of mixture at a time, shape into patties and place on a large baking tray lined with baking paper and refrigerate for 30 minutes or until firm.

Step 5

Make Dipping sauce: Combine yoghurt and sauce in a small bowl, cover and refrigerate.

Step 6

Heat remaining oil in a large non-stick frying pan over medium heat and cook patties, in batches, for 2 minutes each side or until golden.

Step 7

Serve patties with vegetables and dipping sauce.

Tips & Variations


No special items needed.

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