Salmon and rice patties
Rice, white, dry
¼ cup(s), (jasmine)
Canned pink salmon in water, drained
1 individual, trimmed, thinly sliced
Fresh lemon rind
1 tsp, finely grated
1 medium, lightly beaten
Sugar snap peas
50 g, chopped
1 cup(s), leaves torn
8 individual, halved
½ medium, halved, thinly sliced
1 x 3 second spray(s)
Sweet chilli sauce
- Cook rice following packet instructions, cool slightly. Combine rice, salmon, shallot, rind and egg in a bowl.
- 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.
- 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.
- 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.