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Brown rice and salmon patties

20m prep 45m cook serves 4

INGREDIENTS

• 1/2 cup medium grain brown rice

• 2 1/2 tbsp olive oil

• 3 spring onions, trimmed, fnely chopped

• 2 garlic cloves, crushed

• 415g can red salmon, drained, skin and bones removed, faked

• 2 tbsp fnely chopped fresh coriander leaves

• 1/2 cup low-fat grated cheddar

• 125g green beans, thinly sliced

• 2 tbsp wholemeal plain four

• 1 egg, lightly beaten

• 1 tbsp kecap manis

Dipping sauce

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

• 1 tbsp sweet chilli sauce

To serve

• 2 celery stalks, cut into sticks

• 250g cherry tomatoes

• 2 carrots, cut into sticks

• 100g trimmed snow peas, to serve

METHOD

1. Cook rice following packet directions.

Drain. Transfer to a large heatproof bowl.

2. Heat 2 teaspoons 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.

3. Add salmon, coriander, chees, bea ns, four, 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 frm.

4. Make Dipping sauce: Combine yoghurt and sweet chilli sauce in a small bowl. Cover. Refrigerate.

5. Heat remaining oil in a large nonstick frying pan over medium heat. Cook patties, in batches, for 2 minutes each side or until golden.

6. Serve with celery stalks, cherry tomatoes, carrot sticks and snow peas. Serve patties with vegetables and dipping sauce. Watch our step-by-step video below to see how to make these Brown rice and salmon patties.