Japanese-Style Salmon Patties

| Prep 20 mins + Chilling | 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 choy sum (cai xin) or yao choy, trimmed

½ punnet cherry tomatoes, halved

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 to 4 mins each side, until golden. Drain on paper towel.

3 Wipe pan clean. Heat extra oil on medium. Stir-fry choy sum and tomatoes 1 to 2 mins.

4 Serve patties with wasabi mayonnaise (see Chef’s Tip) and vegetables.

CHEF’S TIP

For wasabi mayonnaise, combine ⅓ cup whole egg mayo with 1 to 2 tsps wasabi paste.