- 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.
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 1Cook rice in a large saucepan of boiling water, following packet directions until tender. Drain. Allow to cool.
- Step 2Place 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 3Heat 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
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