Japanese-Style Salmon Patties

Prep 20 mins • Cook 10 mins • Serves 4.

• 2 cups cooked brown rice.
• 180 g can pink salmon, drained, bones removed, flaked.
• 1 cup dried breadcrumbs.
• 2 green onions, thinly sliced.
• 1 egg, lightly beaten.
• 1 tbsp chopped pickled ginger.
• 1 tbsp soy sauce.
• 1 tbsp chopped coriander.
• 1 small red chilli, seeded, chopped.
• 1 tbsp vegetable oil, plus 1 tsp extra.
• 1 bunch cai xin, trimmed.
• ½ punnet cherry tomatoes, halved Japanese-Style Salmon Patties Prep 20 mins.
• Cook 10 mins.
• Serves 4 Photos.

1 In a large bowl, combine rice, salmon, breadcrumbs, onion, egg, ginger, soy, coriander, and chilli. Mix well. Shape into 8 even-sized, flattened patties. Chill, covered, 20 mins.

2 Heat oil in a large frying pan on high. Fry patties in 2 batches, 3-4 mins each side, until golden. Drain on paper towel.

3 Wipe pan clean. Heat extra oil on medium. Stir-fry cai xin and tomatoes 1-2 mins.

4 Serve patties with wasabi mayonnaise (see tip) and vegetables.

TIP: For wasabi mayonnaise, combine 1/3 cup whole egg mayonnaise with 1 to 2 tsps wasabi paste.