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dill rice patties with smoked salmon & cucumber dressing

This is a very smart looking breakfast that is easy to make. You can use a 60 ml (1⁄4 cup) measure to make 8 patties to serve
4 if you like. You can also serve this dish as a light meal with a salad.
150 g (2⁄3 cup) medium-grain rice,
2 eggs
3 green (spring) onions, finely chopped
2 tbsp chopped fresh dill
grated rind 1 lemon
2 tsp olive oil
100 g smoked salmon, cut into strips
Fresh dill sprigs to serve
1 Lebanese (small green) cucumber,
175 g (3⁄4 cup) plain soy yoghurt
2 tbsp chopped fresh dill
1 tbsp lemon juice
Combine rice, egg, green onions, dill and lemon rind in a bowl and mix
well. Season to taste. Heat olive oil in a large non-stick frying pan over
medium heat. Pack rice mixture into an 80 ml (1⁄3 cup) measure then tip
into pan and flatten mixture slightly into a patty shape. Place 2 more
patties in pan. Cook for 3 minutes or until lightly browned underneath,
then use an egg lifter to carefully turn patties. Cook for a further 3 minutes
or until lightly browned. Place on a plate and cover to keep warm. Repeat
with remaining mixture to make a total of 6 patties.
To make Cucumber Dressing, combine all ingredients in a bowl and
season to taste.
Place patties on serving plates, top with salmon and spoon dressing over
the top. Garnish with dill sprigs.
Patty mixture can be made a day ahead. Keep, covered, in refrigerator.
Bring to room temperature before cooking and cook just before serving.
Dressing is best made on day of serving.

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