Salmon & rice nuggets Recipe

Name: Salmon & rice nuggets
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 16 nuggets
Ingredients: 2 cups of brown rice, uncooked; 500 ml of brown rice, uncooked; 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; 1 broccoli (2 cups), cooked and chopped; 30 ml of fresh ginger, grated; 65 ml of soy sauce; 30 ml of rice vinegar; 30 ml of brown sugar; 450 g of cooked salmon; 30 ml of tomato paste; 2 eggs; 30 ml of cornstarch; Salt & pepper, as preferred

Ingredients

2 cups of brown rice, uncooked
500 ml of brown rice, uncooked
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
1 broccoli (2 cups), cooked and chopped
30 ml of fresh ginger, grated
65 ml of soy sauce
30 ml of rice vinegar
30 ml of brown sugar
450 g of cooked salmon
30 ml of tomato paste
2 eggs
30 ml of cornstarch
Salt & pepper, as preferred

PREP TIME 20m	COOK TIME 40m	TOTAL TIME 1h
YIELD 16 nuggets

Instructions

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.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper then set aside.
Combine all the nuggets ingredients in a bowl then add the rice. Shape 16 nuggets and then lay out on the baking sheet.
Cook for 25 minutes then serve with spicy mayo.

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