Salmon Rissoles
Tinned salmon, potatoes and a few other ingredients combine to make these classic and delicious salmon rissoles.
Servings: 8 rissoles
Calories: 158kcal
Equipment
- large frying pan
Ingredients
- 210 grams tinned salmon (red or pink)
- 3 medium potatoes (about 600 grams)
- 4 spring onions (or 1 medium brown onion)
- 20 grams butter
- 1 tablespoon chopped parsley
- 1 small lemon (juice and zest)
- 1 egg
- 2 tablespoons milk
- ½ cup breadcrumbs
- ⅓ cup vegetable oil
- salt and pepper (to taste)
Instructions
- Peel and chop potatoes. Boil until tender and then mash (do not add anything at this stage).
- Chop onion/s finely. Melt butter in pan and and cook onion over medium heat for a few minutes.
- Drain oil from salmon and mash the salmon with a fork. There's no need to remove the skin or edible bones, but you can if you prefer.
- Combine mashed potato, onions, mashed salmon, parsley, lemon juice and zest, and salt and pepper. Stir well to combine.
- Place egg and milk in one bowl and whisk together lightly.
- Place breadcrumbs in a second bowl.
- Break the mixture into 8 equal parts and shape into rissoles with your hands.
- Dip each rissole in the egg/milk mixture followed by the breadcrumbs. Ensure each rissole is completely coated in breadcrumbs.
- Heat oil in frying pan over medium-high heat. Cook each rissole for 3-4 minutes on each side or until a golden colour.
- Drain on absorbent paper before serving.
Nutrition
Calories: 158kcal | Carbohydrates: 21g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 181mg | Potassium: 489mg | Fiber: 3g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 25mg | Calcium: 113mg | Iron: 1mg