For something a little different why not try these thai rice and salmon cakes with yoghurt sauce? They are great for using up leftover rice and they pack in a lot of flavour!

? Serves: 8
Prep:  50-60 mins  Cook:  20 mins

Ingredients

• ½ cup medium grain brown rice
• 415g can red salmon
• 3 spring onions
• 2 tablespoons finely chopped fresh coriander leaves
• 125g green beans
• 2 garlic cloves, crushed
• ½ cup grated cheddar cheese
• 2 tablespoons wholemeal flour (or try using half and half)
• 1 egg, lightly beaten
• 1 tablespoon kecap manis

Dipping Sauce

• ½ cup plain Greek-style yoghurt
• 1 tablespoon sweet chilli sauce

Directions

1. Pre-heat oven to 180ºC
2. Cook rice following packet directions (absorption method). Allow to cool
3. Drain, de-bone and flake salmon
4. Chop spring onions, coriander and beans
5. Crush garlic and grate cheese
6. Mix together salmon, coriander, cheese, beans, flour, egg and kecap manis
7. Using 2 level tablespoons of mixture at a time, shape into patties
8. Place on a large baking tray lined with baking paper. Refrigerate for 30 mins or until firm
9. Make dipping sauce: combine yoghurt and sauce in a small bowl. Cover. Refrigerate
10. Bake thai rice patties in oven for 20 mins or fry in olive oil in batches
11. Serve patties with julienne vegetables and dipping sauce