Tuesday 16 December 2014

Salmon & Rice Patties

  • 410 gm can of salmon
  • 1 1/2 cups jasmine rice, cooked
  • 1/2 cup chopped onion
  • 1/2 cup chopped sun-dried tomatoes (the ones from a jar, preserved in olive oil, work well)
  • 1 egg
  • 1/4 cup of brown rice flakes
  • 2 tbs GF mayo (I made my own, click here for details)
  • 1 tsp GF Worcestershire sauce
  • salt, pepper
  • 1/2 cup of rice crumbs for coating
  • 2 tbs oil
  1. Add salmon to mixing bowl and break up with a potato masher
  2. Combine salmon with cooked rice and mix well.
  3. In a small pan, saute chopped onion and chopped sun-dried tomatoes for a few minutes. After it’s cooled a little, add the onion/tomato mixture to the mixing bowl.
  4. Add the mayo, Worcestershire sauce, salt, pepper, egg and 1/4 cup of rice flakes to the mixing bowl too. Mix well until all ingredients are well combined.
  5. Heat up some oil in the pan on medium heat.
  6. Form patties and lightly coat them in the rice crumbs.
  7. Cook the patties, on medium heat, until golden brown. About 5-7 minutes on each side.

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