Salmon and rice patties
6
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
You can make this dish vegetarian by using 200g of drained, mashed chickpeas. Want to make this recipe spicy? Simply add a sprinkle of chilli powder.
Ingredients
Rice, white, dry
¼ cup(s), (jasmine)
Canned pink salmon in water, drained
210 g
Green shallot(s)
1 individual, trimmed, thinly sliced
Fresh lemon rind
1 tsp, finely grated
Egg(s)
1 medium, lightly beaten
Dried breadcrumbs
40 g
Sugar snap peas
50 g, chopped
Cos lettuce
1 cup(s), leaves torn
Cherry tomatoes
8 individual, halved
Lebanese cucumber
½ medium, halved, thinly sliced
Oil spray
1 x 3 second spray(s)
Sweet chilli sauce
2 tsp
Lemon juice
3 tsp
Instructions
1
Cook rice following packet instructions, cool slightly. Combine rice, salmon, shallot, rind and egg in a bowl.
2
Divide mixture into four portions and shape into patties. Spread breadcrumbs onto a plate. Pressing patties gently into breadcrumbs, coat evenly. Flatten out to 7–8cm in diameter.
3
Place sugar snap peas in a heatproof bowl, cover with boiling water. Stand for 2 minutes, drain, rinse under cold water. Drain again and pat dry with paper towels. Cut in half diagonally. Arrange lettuce, sugar snap peas, tomato and cucumber on serving plates.
4
Lightly spray a non-stick frying pan with oil over medium heat. Cook patties on one side for 2–3 minutes, or until browned. Spray patties with oil, turn and cook on the other side for 2–3 minutes. Combine sweet chilli sauce and juice and drizzle over salad. Serve patties with dressed salad.
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