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Salmon and rice loaf
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Ingredients:
  • 250g microwave white rice
  • 410g can red salmon, drained, bones removed, flaked
  • 125.00 ml grated tasty cheese
  • 4 green onions, thinly sliced
  • 125.00 ml flat-leaf parsley leaves, chopped
  • 23.40 gm dijon mustard
  • 2 eggs, lightly beaten
Instructions:
  • Preheat your oven to 180°C. Grease a 6cm deep, 9cm x 19cm loaf pan, and line the base and sides with baking paper, leaving a 2cm overhang at both long ends.
  • Prepare rice according to the package instructions. In a large bowl, mix together salmon, cheese, green onions, parsley, mustard, and the cooked rice. Add eggs, season with salt and pepper, and stir until fully incorporated.
  • Transfer the mixture into the pan, ensuring a smooth surface. Bake for 18 to 20 minutes or until firm. Let it cool in the pan before slicing into 4 thick pieces.

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