Salmon & rice nuggets

Salmon & rice nuggets

Salmon & rice nuggets
0 vote
  • ServesYields 16 nuggets
  • Prep time10 mins
  • Cook time40 mins
  • Timeout20 mins
  • FreezingNe se congèle pas.

Ingredients

  • 2 cups of brown rice, uncooked
Nuggets
  • 1 broccoli (2 cups), cooked and chopped
  • 2 tablespoons of fresh ginger, grated
  • 1/4 cup of soy sauce
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of brown sugar
  • 450 g of cooked salmon
  • 2 tablespoons of tomato paste
  • 2 eggs
  • 2 tablespoons of cornstarch
  • Salt & pepper, as preferred

Steps

  1. Rinse the rice then add to a pot along with 2 ½ cups of water. Cover then bring to a boil. Cook over medium heat for 12 to 15 minutes. Remove from heat and set aside for 10 minutes. Refrigerate for a minimum of 10 minutes.
  2. Preheat the oven to 400°F. Line a large baking sheet with parchment paper then set aside.
  3. Combine all the nuggets ingredients in a bowl then add the rice. Shape 16 nuggets and then lay out on the baking sheet.
  4. Cook for 25 minutes then serve with spicy mayo.

Tips & tricks

How to freeze :

Freeze side by side on a baking sheet then store in an airtight container.

How to thaw :

Heat in the oven or microwave, as preferred.

Can be kept in the freezer for :

Approximately 3 months.

Recipe published on August 19, 2018