Salmon Patties

120g brown/white rice
1 shallot, peeled and halved
Handful or fresh parsley, coriander or dill
400g tinned pink salmon, well drained
2 eggs
50g sour cream
Salt, to taste
1 tsp paprika
1 tsp Dijon mustard

Place rice in dry TM bowl and mill for 3 mins, speed 9. Set aside.
Place onion and herbs in bowl and chop 6 secs, speed 5 (scrape down part way through).
Add salmon, eggs, sour cream, salt, paprika, mustard and rice flour. Mix 10 secs, speed 3.
Heat oil in pan. Divide mix into twelve equal potions and flatten with the back of a spatula. Fry for about 4 mins on each side until golden.
Good with sour cream and sweet chilli sauce.