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.

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.

150 g (2/3 cup) medium-grain rice, cooked

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, diced

175 g (3/4 cup) plain soy yoghurt

2 tbsp chopped fresh dill 1 tbsp lemon juice

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