These healthy and tasty patties make great snacks for the lunch box – and for the grown-ups.
20m prep
45m cook
4 servings
17 Ingredients
* 1/2 cup medium grain brown rice
* 2 1/2 tbsp olive oil
* 3 spring onions, trimmed, finely chopped
* 2 garlic cloves, crushed
* 415g can red salmon, drained, skin and bones removed, flaked
* 2 tbsp finely chopped fresh coriander leaves
* 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
* 2 carrots, cut into sticks
* 2 celery stalks, cut into sticks
* 250g cherry tomatoes
* 100g trimmed snow peas, to serve
Dipping sauce
* 1/2 cup plain low-fat Greek-style yoghurt
* 1 tbsp sweet chilli sauce
5 Method / Steps
Step 1
Cook rice following packet directions. Drain. Transfer to a large heatproof bowl.
Step 2
Heat 2 teaspoons of 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.
Step 3
Add salmon, coriander, cheese, beans, flour, 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 firm.
Step 4
Make the Dipping sauce: Combine yoghurt and sauce in a small bowl. Cover. Refrigerate.
Step 5
Heat remaining oil in a large non-stick frying pan over medium heat. Cook patties, in batches, for 2 minutes on each side or until golden. Serve patties with vegetables and dipping sauce.
source – cooking365coza
