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