Salmon Rice Patties with Yoghurt Dressing
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Makes: 6-8 large patties
Preparation Time: 20 mins
Cooking Time: 20 mins
Ingredients
150g (2/3 cup) medium grain rice, cooked
2 large organic eggs
3 spring onions, finely chopped
2 Tspn fresh dill, finely chopped
2 Tbsp extra virgin, cold pressed olive oil
100g cooked salmon (either smoked or fresh), cut into strips
Lemon rind grated
Fresh mint to serve
Cucumber dressing
1 small green cucumber finely chopped
175g (3/4 cup) plain organic yoghurt
2 Tspn fresh mint, finely chopped
1 Tspn lemon juice
Salt and pepper to taste
Method
1. Combine rice, eggs, onion, dill and lemon rind in a bowl and mix this well.
2. Season with salt and pepper to taste.
3. Heat olive oil in a large pan over medium heat.
4. Spoon rice mixture into patties (to desired size) and add to pan to cook. Add as many patties that can fit to pan to cook.
5. Cook for about 4-5 minutes on each side and then turn over to cook the other side (until slightly browned).
6. Place on a plate and cover to keep them warm.
7. Repeat cooking process until all patties are cooked.
8. Cucumber dressing: Combine all ingredients in a small bowl and mix together well. Add salt and pepper to taste.
9. Place patties on a plate and serve with salmon slices on top, followed with a dollop of he cucumber dressing. Garnish with the fresh mint.
Patty mixture can be made the day before, as long as it is kept covered in the refridgerator. Dressing should be made just before serving.
11. Serve with toasted bread and freshly squeezed juice.
This is a perfect breakfast for the weekend or any day that there is enough time to have a leisurely breakfast.
Nutrition Information
| Amount | % Daily Value |
|
| Calories | 289 | 14.5% |
| Calories from fat | 114 | 39.4% |
| Total fat | 12.6 g | 19.9% |
| Saturated fat | 2.4 g | 12.5% |
| Cholesterol | 122 mg | 41.0% |
| Sodium | 55 mg | 2.3% |
| Carbohydrate | 31.3 g | 13.9% |
| Dietary fibre | 0.8 g | 2.7% |
| Sugars | 0 g | n/a |
| Protein | 11.6 g | 7.7% |
