Brown Rice And Salmon Patties Recipes

BROWN RICE AND SALMON PATTIES

Steps:

• Cook rice following packet directions. Drain. Transfer to a large heatproof bowl.
• Heat 2 teaspoons oil in a small non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until onion has softened.
• Transfer onion mixture to rice. Cool completely.
• Add salmon, coriander, cheese, beans, flour, egg and kecap manis.
• Season with pepper. Mix well.
• Using 2 level tablespoons of mixture at a time, shape into patties. Place on a large baking tray lined with baking paper. Refrigerate for 30 minutes or until firm.
• Make Dipping sauce: Combine yoghurt and sauce in a small bowl. Cover. Refrigerate.
• Heat remaining oil in a large non-stick frying pan over medium heat. Cook patties, in batches, for 2 minutes each side or until golden.
• Serve patties with vegetables and dipping sauce.

SALMON AND BROWN RICE BURGERS

Steps:

• Pick through the canned salmon and remove any skin and bones. Drain the salmon well and place in a mixing bowl. Coat a nonstick skillet with cooking spray and heat over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the onion to the salmon. Add the cooked rice, breadcrumbs, basil, egg, lemon juice, black pepper, and cayenne to the salmon. With a fork, gently mix the ingredients until just incorporated. Form the salmon mixture into 3-inch burgers, each about 3/4-inch thick. Place on a plate. If desired, cover with plastic wrap and refrigerate for 3-4 hours. Heat half the oil in a non-stick skillet over medium-high heat. Add the burgers and cook for 4 minutes or until browned. Add the remaining oil to the pan and flip the burgers over and continue cooking for 3-4 more minutes or until browned and heated through. Serve hot.

GINGER SALMON WITH BROWN RICE

Steps:

• Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing., Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions.

SO EASY SALMON PATTIES

Steps:

• Saute onions in 1 TBS olive oil until cooked through but not brown.
• Drain liquid from the salmon.
• Combine salmon, sauteed onion, breadcrumbs (parsley if you use plain breadcrumbs), eggs, salt, and pepper.
• Form mixture into patties.
• Melt butter and oil in a pan.
• Brown salmon patties on both sides (about 4-5 minutes per side).
• Place cooked patties on a paper towl to absorb excess oil.