Seafood Recipes

Brown Rice And SalmonPatties

Pan-fried patties of flaked salmon, brown rice, cannellini beans and coriander, served with a sweet chilli yoghurt dip and vegetable sticks.

Brown Rice And Salmon Patties
4 People
Serves
20 Mins
Prep Time
45 Mins
Cook Time
Medium
Difficulty
Australian
Cuisine
ABOUT THIS

About This Recipe

Create mouth-watering Brown Rice and Salmon Patties with premium salmon from Pearl Seafoods. Combine cooked salmon with brown rice, herbs, and spices for a healthy, delicious meal. These patties are perfect for a light dinner or as a crowd-pleasing appetiser. Simply pan-fry until golden and serve with your favourite sauce or salad. Order your salmon online from Pearl Seafoods for reliable delivery across Sydney. With high-quality seafood delivered fresh, crafting the perfect recipe has never been easier. Make your next meal extraordinary with Pearl Seafoods.

Ingredients

  1. 1½ cups cooked brown rice
  2. 1 tablespoon olive oil
  3. 2 spring onions, finely chopped
  4. 2 garlic cloves, minced
  5. 250g cooked salmon, flaked
  6. 2 tablespoons chopped fresh coriander
  7. ⅓ cup grated cheese
  8. ½ cup canned cannellini beans, rinsed and mashed
  9. ¼ cup plain flour
  10. 1 large egg
  11. 1 tablespoon kecap manis
  12. Freshly ground black pepper
  13. ½ cup plain yoghurt
  14. 2 tablespoons sweet chilli sauce
  15. 2 celery stalks, cut into sticks
  16. 12 cherry tomatoes, halved
  17. 2 carrots, peeled and cut into sticks
  18. 100g snow peas, trimmed

Method

  1. Cook the rice according to the packet instructions. Drain and transfer to a large heatproof bowl.
  2. Heat 1 teaspoon of the olive oil in a small non-stick frying pan over medium heat. Add the salmon and cook for approximately 3–4 minutes on each side, or until just cooked through. Transfer to a plate and allow to cool slightly, then flake the salmon with a fork and set aside.
  3. Heat 1 teaspoon of the olive oil in the same frying pan over medium heat. Add the spring onion and garlic. Cook, stirring, for 2 minutes or until softened. Transfer the mixture to the rice and allow to cool completely.
  4. Add the flaked cooked salmon, coriander, cheese, beans, flour, egg and kecap manis to the rice mixture. Season with freshly ground black pepper and mix well.
  5. Using 2 level tablespoons of the mixture at a time, shape into patties. Place on a large baking tray lined with baking paper. Refrigerate for 30 minutes or until firm.
  6. In a small bowl, combine the yoghurt and sweet chilli sauce. Cover and refrigerate until ready to serve.
  7. Heat the remaining olive oil in a large non-stick frying pan over medium heat. Cook the patties in batches for approximately 2 minutes on each side or until golden.
  8. Serve the patties with the celery sticks, cherry tomatoes, carrot sticks, snow peas and prepared dipping sauce.
From Our Kitchen

Chef's Tip

Brown rice and salmon patties are all about comfort, texture, and fresh savoury flavour. Flaked salmon combines beautifully with hearty brown rice, herbs, and creamy beans to create soft, flavour-packed patties with a crisp golden exterior. The sweet chilli yoghurt sauce adds freshness and gentle sweetness that balance the richness of the salmon, creating a healthy, satisfying seafood dish that’s perfect for sharing.

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NUTRITION

Nutrition Per Serving

  • Calories 365 kcal
  • Total Fat 13.0 g
  • Total Carbohydrate 38.0 g
  • Protein 21.0 g
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1 comment

We have Iike Premium Salmon salad mix sandwiches or eggs Tomatoes cold Meat I happy that cooking that Diet Food all Health Fish Too Veg

Anne Rossiter
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