Brown Rice and Salmon Patties
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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