Salmon, Bell Pepper and Almond Brown Rice Balls

SALMON, BELL PEPPER AND ALMOND BROWN RICE BALLS

Salmon, Bell Pepper and Almond Rice Balls_preview

Makes about 20 balls


Ingredients List:

1 Cup of Brown/ Red Rice (boiled with 2.5 cups water in rice cooker)

200g Salmon Fillet, steamed or poached for 5 minutes

1 Red or Green or Yellow Bell Pepper, diced (may use carrots instead)

30g Almond Flakes

1 Egg


steps:

  1. Cook rice in rice cooker.
  2. Steam salmon separately for 5 minutes.
  3. Dice bell pepper finely, about 0.5cm per pieces.
  4. Roughly chop up almond flakes.
  5. Line a baking tray with a sheet of parchment paper.
  6. When the rice is cooked and cooled, add in the cooked salmon, diced bell peppers and bind it with one beaten egg.
  7. Roll them on your palms into balls about 3cm diameter.
  8. Coat them over the almond flakes and place them on the lined baking tray.
  9. Bake for about 15 minutes in the oven, set at 180 degree celcius.
  10. Refrigerate for 3 - 4 days or freeze in an airtight container for up to 6 months.

CREDITS

Recipe: Drool

Website: www.droolsg.com | Instagram: @droolcookclub

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