Ingredients
- 1/2 cup medium grain brown rice dried
- 2 1/2 tablespoons olive oil
- 3 spring onions, trimmed and finely chopped
- 2 garlic cloves, minced
- 415 grams red salmon, drained, and skin and bones removed and flaked (personally I would leave skin and bones in the dish)
- 2 tablespoons coriander leaves, fresh and finely chopped
- 1/2 cup cheddar, low fat and grated
- 125 grams 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 grams cherry tomatoes
- 100 ramsg trimmed snow peas, to serve
- DIPPING SAUCE:=
- 1/2 cup Greek-style yoghurt, plain low-fat
- 1 tablespoon sweet chilli sauce
How to Make
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Step 1: Cook rice following packet directions, drain and then transfer to a large heatproof bowl.
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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.
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Step 3: Add salmon, coriander, cheese, beans, flour, egg and kecap manis and season with pepper and mix well to combine.
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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.
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Step 5: Make Dipping sauce: Combine yoghurt and sauce in a small bowl, cover and refrigerate.
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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.
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Step 7: Serve patties with vegetables and dipping sauce.
We hope you enjoy this recipe!
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