Options:

Include nutrition information?

Brown Rice and Salmon Patties

Created by ImPat on May 6, 2020

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

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.