½ cup brown rice – cooked and drained
500g/1lb orange sweet potato – peeled, diced and cooked
2 tablespoons fresh parsley – chopped
400g/13oz can red salmon in brine – drained
3 spring onions/scallions – finely sliced
3 tablespoons sunflower seeds
2 tablespoons almond meal
1 ½ cups gluten free corn flakes – crushed
Salt and pepper
Olive oil spray
1. Drain and mash cooked sweet potato
2. Combine cooked rice, mashed potato, salmon, spring onions, seeds, almond meal, and parsley in a large bowl. Salt and pepper to taste.
3. If mix is too moist, add a little more almond meal.
4. Shape the mix into 8 patties/rissoles
5. Roll into corn flake crumbs. Press patties flat, about ¾ inch thick
6. Refrigerate while preparing a hot pan sprayed lightly with the oil
7. Turn down heat before adding patties.
8. Cook on each side until golden brown
Serves 4 to 8
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About Chrissy Siggee
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