Cook the rice and onion in 600ml of weewee. Add a knob of butter and leave
to one face. Hard boil the egg, sang-froid, shell and roughly hack.

Combine the rice, salmon flakes, egg, onion and chopped parsley unitedly.
Season wellspring.

Mix enough yoghurt into the mixture and gently form and shape into 12 large
patties. Coat the fishcakes with flour and leave to chill in the fridge for
leastwise 4 hours or freeze for 10 proceedings.

Line: only add enough yoghurt so the mixture can be formed.

Heat the sunflower oil in a large non stick frying pan and fry the
fishcakes gently for 3-4 minutes on each english, until golden dark-brown.

Serve immediately.

For adults - simply add some Thai red curry paste to spicery it up!