Name: Salmon and rice patties
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 1
Ingredients: 132.00 gm white long-grain rice; 3 x 95g cans salmon (with tomato and onion), drained; 250.00 ml fresh breadcrumbs; 3 eggs, lightly beaten; Vegetable oil, for shallow frying; 1/2 x 180g bag baby leaves with beetroot; 42.40 gm creamy roasted garlic dressing

Salmon and rice patties

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Prep Time:
20 minutes

Cook Time:
16 minutes

Total Time:
36 minutes

Salmon and rice patties: a satisfying weeknight meal.

Ingredients:

132.00 gm white long-grain rice
3 x 95g cans salmon (with tomato and onion), drained
250.00 ml fresh breadcrumbs
3 eggs, lightly beaten
Vegetable oil, for shallow frying
1/2 x 180g bag baby leaves with beetroot
42.40 gm creamy roasted garlic dressing

Instructions:

In a large saucepan, cook rice in boiling water according to packet instructions until tender. Drain and let it cool.
Combine salmon, rice, breadcrumbs, and eggs in a large bowl. Season generously and mix thoroughly. Shape the mixture into 12 balls using 2 tablespoons at a time, then gently flatten them. Chill in the refrigerator for 10 minutes before proceeding.
In a frying pan over medium-low heat, gently fry the patties in batches for 2 to 3 minutes on each side until they are golden and heated through. Serve with fresh salad leaves and drizzle with dressing.

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