Brown Rice And Salmon Patties Recipes

SALMON AND RICE PATTIES

Steps:

• Cook rice following packet instructions, cool slightly. Combine rice, salmon, shallot, rind and egg in a bowl.
• Divide mixture into four portions and shape into patties. Spread breadcrumbs onto a plate. Pressing patties gently into breadcrumbs, coat evenly. Flatten out to 7-8cm in diameter.
• Place sugar snap peas in a heatproof bowl, cover with boiling water. Stand for 2 minutes, drain, rinse under cold water. Drain again and pat dry with paper towels. Cut in half diagonally. Arrange lettuce, sugar snap peas, tomato and cucumber on serving plates.
• Lightly spray a non-stick frying pan with oil over medium heat. Cook patties on one side for 2-3 minutes, or until browned. Spray patties with oil, turn and cook on the other side for 2-3 minutes. Combine sweet chilli sauce and juice and drizzle over salad. Serve patties with dressed salad.

FODMAP IT! SALMON BROWN RICE NOURISH BOWL WITH QUICK PICKLES

Steps:

• Position rack in middle of oven. Preheat oven to 250°F/121°C. Line a sheet pan with parchment paper for easy cleanup.
• Place thinly sliced veggies in a non-reactive colander set in the sink and sprinkle with 2 teaspoons of kosher salt, making sure they are evenly salted (I like to massage the salt in with my hands). Allow to sit for 20 minutes while oven preheats and you begin to cook salmon.
• Meanwhile, place the salmon skin side down on prepared sheet pan. Brush with about 2 tablespoons of the oil and season with salt and pepper. Slow roast for about 20 minutes or until just cooked through.
• While salmon is cooking, whisk together the vinegar, sugar, salt and pepper in a non-reactive bowl until sugar dissolves. Add the vegetables, remaining oil, scallions and cilantro and stir together well. Allow to sit while salmon is in the oven.
• When salmon is done serve with hot brown rice and quick pickles. Extra pickles can be refrigerated for up to 3 days in an airtight container.

BLACK BEAN-BROWN RICE PATTIES

Steps:

• Heat oven to 425 degrees. Pulse ingredients in a food processor until combined and season with salt.
• Divide mixture into six portions and form into 1-inch-thick patties. Arrange on a parchment-lined baking sheet. Drizzle with oil and bake until tops are golden and crisp, about 20 minutes.

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 WILD RICE CAKES

Steps:

• In a food processor, add onion, celery, parsley and garlic. Process until finely chopped. Scrape down the sides of the bowl and add the rice. Pulse just a few times until the ingredients are combined- the rice should keep most of its shape (you aren't making pureed rice).
• In a large bowl, combine the rice mixture, salmon, yogurt, egg and 1 tablespoon of the lemon juice. Mix well. If the mixture does not seem wet enough, add more lemon juice (or yogurt). Season the mixture with salt and pepper.
• Using a ⅓ cup measure, scoop out the mixture and form into patties (I got 10 patties with the ⅓ cup measure- use the ¼ cup if you would like more or smaller cakes). Place formed patties on a parchment-or-foil-lined cookie sheet and freeze until they firm up a bit, about 30 minutes.
• When the salmon cakes have firmed up, preheat the broiler on high. Place the oven rack about 10 inches below the element (in other words- don't put it right under the broiler, give it some space). Broil for 10-15 minutes, or until golden brown and cooked through. Serve hot and enjoy!

THERMOMIX ® RECIPE

Steps:

• Add 900g water to the TM bowl. Add the simmering basket to the bowl and add the rice. MC on.....Cook for 35 minutes, Varoma, speed 2. Drain and set aside in a bowl. Add parsley to clean Thermomix bowl and chop 5 seconds, speed 7. Set aside, separately from rice. No need to rinse bowl. Add roughly chopped spring onions, and garlic to bowl. Chop Speed 7, 5 seconds. Add olive oil and cook 2 minutes, 100 degrees, speed 1. Set aside with the rice to cool. Add drained tins of salmon to thermmix bowl. Add reserved parsley, flour, egg, and soy sauce. Season with salt and pepper. Add in the cooled rice and onion/garlic mixture.Mix together - 10 seconds, reverse, speed 3. Unsing a dessert spoon of mixture at a time, shape into patties. Shallow fry in a little coconut or olive oil, until brown and crispy on the outside. Makes approx 15 depending on the size you make the patties! Enjoy with salad, veg or chips - delicious!!! Converted from //www.taste.com.au/recipes/30099/brown+rice+and+salmon+patties

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.

SALMON AND RICE BALLS

Steps:

• Bring the rice and 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Fluff with fork, and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C). Spray an 11 x 9 baking pan with cooking spray.
• Remove the skin from the salmon (and bones if you prefer). Combine salmon, optional carrots, onions, eggs, cooled rice, and salt and pepper in a large bowl. Mix well with your hands. Form into 8 (tennis ball sized) balls, using about 3/4 cup salmon mixture per portion. Arrange balls in the prepared pan, allowing room for them to expand. Mix the soup and 1/2 cup water together in a small bowl; pour over the salmon balls. Cover with foil.
• Bake in the preheated oven for 1 hour. Allow salmon balls to rest for a few minutes before serving.

SALMON CROQUETTES, INSPIRED BY ALTON BROWN

Steps:

• Place the salmon, onions, mustard, eggs, lemon juice, salt, pepper and 1/2 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 16 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
• Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

TIKTOK'S SALMON CRISPY RICE RECIPE IS MY TAKEOUT-AT-HOME DREAM COME TRUE

Steps:

• Cook rice as instructed on the packaging.
• In a medium-size bowl, mix together the cooked rice, rice vinegar, sugar, sesame oil, and salt until fully combined.
• Pack rice mixture into one even layer at the bottom of a loaf pan.
• Place the loaf pan in the fridge for at least 30 minutes, or until the rice is firm enough to cut into squares.
• In a separate bowl, combine salmon, sriracha, mayonnaise, sesame oil, soy sauce, and scallions. Set aside.
• Once the rice has set, remove from the pan and cut into the shape of your choosing. Small rectangles are a great place to start.
• Shallow fry the rice patties until lightly golden brown and crispy.
• Top crispy rice patties with salmon mixture and garnish with nori, jalapeño, and sesame seeds.
• Serve and enjoy!