Ingredients

• 1½ cups cooked rice
• 415g can boneless salmon, drained and flaked
• 375ml can CARNATION Light and Creamy Evaporated Milk
• 2 eggs, lightly beaten
• 1 small zucchini, grated, excess moisture squeezed
• 1 small carrot, grated, excess moisture squeezed
• 2 tbsp plain flour
• 2 tsp curry powder
• ½ cup reduced-fat grated tasty cheese
• freshly ground black pepper
• freshly ground black pepper
• salad or vegetables, to serve (optional)

Method

1. Preheat oven to 180°C.
2. Combine all ingredients in a bowl and mix to combine.
3. Transfer to lightly greased 8 cup capacity baking dish. Smooth out mixture with the back of a spoon.
4. Bake 40–55 minutes or until golden. Leave to stand for 5 minutes before slicing. Serve with salad or steamed vegetables.