Ingredients
4 potatoes, peeled, chopped
20g butter
210g can red or pink salmon, drained and flaked
3/4 cup fresh breadcrumbs
4 green onions, thinly sliced
1 lemon grated, juice
1 egg, beaten
Few drops of Tabasco (optional)
1/4 cup seasoned flour
1/4 cup vegetable oil
Mixed salad, lemon wedges, to serve
Dill sauce
1/4 cup mayonnaise
1/4 cup natural yoghurt
1 tbs chopped dill
1 tbs chopped capers
Method
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Cook potatoes in a saucepan of boiling water for 15-20 minutes until tender. Drain well. Mash with butter until almost smooth. Season to taste.
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Add salmon, breadcrumbs, onion, lemon, egg and Tabasco to potato, mixing well. Allow to cool slightly.
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Shape mixture into eight even rectangular-shaped patties. Roll in flour, shaking off excess.
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In a large frying pan, heat oil on high. Cook patties in 2 batches for 5-6 minutes, turning once, until golder brown all over and heated through. Drain on paper towel.
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For the dill sauce: in a small bowl, combine all ingredient. Season to taste. Serve rissoles with sauce, salad and lemon wedges.
Tip: seasoned flour is plain flour with added seasonings of choice such as salt, pepper, herbs and so on.
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