Fried Rice Cakes with Smoked Salmon

Serves 4 as an appetizer

Time 15 minutes

Ingredients

1 pack of coconut, chilli and lemongrass rice

1 tbsp plain flour 

1 egg

½ cup ghee, melted

100g smoked salmon slices

¼ cup kewpie mayo

¼ cup pickled ginger

1 tbsp black sesame seeds

1 tbsp chives, finely sliced

Method

Cook rice as per packet instructions. Place in a bowl and add the flour, egg and half of the ghee. Mix to combine. 

Using a ¼ cup measure, form rice into patties. 

Heat the remaining ghee in a frying pan over medium heat. Add the rice cakes and cook for 2-3 minutes each side until golden. Remove to a serving board. 

Top each with a dollop of mayo and add folded smoked salmon slices. Top with pickled ginger, black sesame and chives.