BROWN RICE AND SALMON PATTIES
Prep time 20 mins Cooking time 45 mins Serves 4
2 1/2 tbsp olive oil 3 spring onions, trimmed, finely chopped 2 garlic cloves, crushed 1/2 cup medium grain brown rice, cooked 415g canned red salmon, drained, skin and bones removed, flaked 2 tbsp finely chopped coriander 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 Yogurt-based dipping sauce, to serve
Heat 2 tsp oil in a non-stick frying pan over medium heat. Add spring onion and garlic. Fry until onion has softened, 2 minutes. Take it off the heat and mix with cooked rice. Let it cool completely, then add salmon, coriander, cheese, beans, flour, egg and kecap manis. Season with pepper. Mix well.
Divide the mixture into lemon-size portions and shape into patties. Place on a large tray lined with baking paper. Refrigerate for 30 minutes or until firm. Heat remaining oil in a large non-stick frying pan over medium heat. Cook patties, in batches, for 2 minutes each side or until golden.
Serve them hot with the dipping sauce.