Cilantro Salmon Cakes

• 7 oz cooked brown rice
• 1 (7 oz) can pink salmon, drained, bones removed, flaked
• 2/3 cup dried breadcrumbs
• 2 None spring onions, thinly sliced
• 1 None egg, lightly beaten
• 1 tbsp pickled ginger, chopped
• 1 tbsp soy sauce
• 1 tbsp fresh cilantro, chopped
• 1 None small red chili, deseeded, chopped
• 1 tbsp vegetable oil + 1 tsp
• 1 bunch choy sum, trimmed
• 1 cup cherry tomatoes, halved

1. Combine rice, salmon, breadcrumbs, onions, egg, ginger, soy sauce, cilantro and chili. Shape into 8 patties, cover and chill for 20 mins.
2. Heat 1 tbsp oil in a large frying pan over high heat. Fry patties in 2 batches for 3-4 mins per side, until golden. Drain on paper towels.
3. Heat remaining oil over medium heat. Stir-fry choy sum and tomatoes for 1-2 mins.
4. Serve patties with stir-fried choy sum and tomatoes.

brown rice, pink salmon, breadcrumbs, spring onions, egg, ginger, soy sauce, fresh cilantro, red chili, vegetable oil , choy, cherry tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/23243 (may not work)