Sushi Salmon Patties

How to make Sushi Salmon Patties

Prep Time:  15 minutes        |        Cook Time:  12 minutes   |        Serves:  8

Ingredients

• 1/2 cup Imperial Grain Sushi Rice
• 400g Ocean Rise Premium Red Salmon
• 4 green onions
• 1 pkt Urban Eats Nori Seaweed Sheets
• 1 tbsp Colway Authentic Mayonnaise Squeeze
• 1 tbsp Chefs’ Cupboard Beef Flavour Stock Powder
• 1 cup White Mill Plain Flour
• 1/2 cup White Mill Breadcrumbs
• 2 Lodge Farms Eggs

Method

1. Cook the sushi rice as per packet instructions and allow to cool slightly.
2. In a bowl, mix together drained salmon, cooked rice, sliced green onions and 3 crushed nori sheets.
3. Add beef stock powder and mayonnaise to the bowl and mix well.
4. Shape the mixture into 8 individual patties.
5. Set up a crumbing station with flour on one side, panko breadcrumbs on the other, and whisked eggs in a bowl in the centre.
6. Roll each patty in flour, dip into the egg wash, then coat in panko breadcrumbs.
7. Place a liner in the air fryer basket. Cook the patties at 200°C for 12 minutes, flipping halfway through.
8. Serve with a squeeze of lemon.

Recipe:  Courtesy of Steph de Sousa – The Frugal Foodie