Salmon and rice patties

0
72
Salmon and rice patties
  • 0:20 Prep
  • 0:16 Cook
  • 4 Servings
  • Capable cooks

With protein-packed salmon and hearty rice, these easy patties are a good, filling option for a weeknight dinner.

Featured in
Nutrition information, Main recipes

Ingredients

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

Method

  • Step 1
    Cook rice in a large saucepan of boiling water, following packet directions until tender. Drain. Allow to cool.
  • Step 2
    Place salmon, rice, breadcrumbs and eggs in a large bowl. Season. Mix well. Using 2 tablespoons of mixture at a time, roll into 12 balls. Flatten slightly. Refrigerate for 10 minutes.
  • Step 3
    Heat oil in a frying pan over medium-low heat. Cook patties, in batches, for 2 to 3 minutes on each side or until golden and heated through. Serve with salad leaves and dressing.

  • Low carb
  • Low kilojoule
  • Lower gi

Nutrition

  • 1778 kj

    Energy

  • 19.9g

    Fat Total

  • 3.1g

    Saturated Fat

  • 1.4g

    Fibre

  • 16.5g

    Protein

  • 143mg

    Cholesterol

  • 445mg

    Sodium

  • 44.2g

    Carbs (total)

All nutrition values are per serve

Notes

Make ahead: Patties can be made ahead the day before cooking. Store in an airtight container in the fridge.

Use this recipe as a base and experiment with different cans of salmon. You could also use canned tuna if you prefer.

  • Author: Liz Macri
  • Image credit: Craig Wall
  • Publication: Super Food Ideas

Source: taste.com.au

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