Friday - - Recipe Cards -

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.

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