Cilantro Salmon Cakes - cooking recipe

Ingredients

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

Preparation

Combine rice, salmon, breadcrumbs, onions, egg, ginger, soy sauce, cilantro and chili. Shape into 8 patties, cover and chill for 20 mins.
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.
Heat remaining oil over medium heat. Stir-fry choy sum and tomatoes for 1-2 mins.
Serve patties with stir-fried choy sum and tomatoes.