Makes 6 – 8
- 2 cups cooked brown rice (1/2 cup uncooked)
- 2 eggs
- 1 x 210 tin salmon
- ½ small red onion chopped finely
- Bunch of coriander, roughly chopped
- 1 cup of panko breadcrumbs (or you can use normal breadcrumbs)
Preheat oven to 180c. Combine the cooked brown rice and tinned salmon in a large bowl. Mix well with a fork. In a separate small bowl, lightly beat the eggs. Add egg, red onion and herbs to rice mixture and mix well. Scoop out a handful of the salmon mix and mould into a pattie shape. Cover surface of pattie with breadcrumbs, patting lightly. Place on to baking tray lined with baking paper. Repeat 6 – 8 times, until all mixture has been used. Place patties in the fridge for about an hour to set. Bake in the oven for 20 mins.
I like to serve with a small side dish of soy sauce to dip the patties into. Or fry if preferred.
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