Brown rice and salmon patties recipe

These healthy and tasty patties make great snacks for the lunch box – and for the grown-ups.

20m prep
45m cook
4 servings

17 Ingredients

* 1/2 cup medium grain brown rice

* 2 1/2 tbsp olive oil

* 3 spring onions, trimmed, finely chopped

* 2 garlic cloves, crushed

* 415g can red salmon, drained, skin and bones removed, flaked

* 2 tbsp finely chopped fresh coriander leaves

* 1/2 cup low-fat grated cheddar

* 125g green beans, thinly sliced

* 2 tbsp wholemeal plain flour

* 1 egg, lightly beaten

* 1 tbsp kecap manis

* 2 carrots, cut into sticks

* 2 celery stalks, cut into sticks

* 250g cherry tomatoes

* 100g trimmed snow peas, to serve

Dipping sauce

* 1/2 cup plain low-fat Greek-style yoghurt

* 1 tbsp sweet chilli sauce

5 Method / Steps

Step 1

Cook rice following packet directions. Drain. Transfer to a large heatproof bowl.

Step 2

Heat 2 teaspoons of 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.

Step 3

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.

Step 4

Make the Dipping sauce: Combine yoghurt and sauce in a small bowl. Cover. Refrigerate.

Step 5

Heat remaining oil in a large non-stick frying pan over medium heat. Cook patties, in batches, for 2 minutes on each side or until golden. Serve patties with vegetables and dipping sauce.

source – cooking365coza