Broccoli, Salmon and Brown Rice Cakes
A light lunch that combines vegetables and protein. An easy and tasty midday meal
Details
- 4
- 12
- 30 mins
- Easy
Nutrition per serve
- Energy 1638kj
- Protein 26g
- Carbohydrates 32g
- Total fat 15g
- Dietary fibre 4.8g
- Sodium 306mg
Ingredients
- ¾ cup unsalted gluten free vegetable stock
- 1 head Broccoli (large)
- Ready cook brown rice (250g)
- 1 tablespoon mustard seed
- ¼ cup whole wheat breadcrumb
- Pinch black pepper
- 2 large egg
- 1 medium chopped onion
- Spray oil
- 400g Tinned Salmon in spring water
- 550g Mixed leaf salad
- 1 tablespoon Balsamic vinegar
Method
- Preheat over to 230C. Line the baking tray with baking paper
- Chop broccoli into small pieces
- Place pan over medium high heat, spray with oil, add onion and garlic, sauté for 4 minutes.
- Add chopped broccoli and stock into the pan, bring to boil and cook for 3 minutes
- Heat rice according to package. Toss it in a big mixing bowl, combine with broccoli, mustard, pepper, breadcrumb and salmon. Stir in beaten eggs and combine well
- Divide the mixture into 8 and arrange patties on a pan.
- Bake at 230C for 15 minutes
- Toss mixed leaf salad with balsamic vinegar and serve with 2 rice cakes. This meal could also be served with a bowl of leek zucchini basil soup.
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