Salmon Rissoles
"From Recipe+ magazine. Please note I would use red salmon and remove bones and skin."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (227.5 g)
- Calories 341
- Total Fat - 15.5 g
- Saturated Fat - 2.6 g
- Cholesterol - 79.1 mg
- Sodium - 281.3 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 4.1 g
- Sugars - 5.7 g
- Protein - 17.2 g
- Calcium - 43.2 mg
- Iron - 2.3 mg
- Vitamin C - 17.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place potato and the water in a microwave safe bowl and microwave on high (100%) for 5 minutes, adding peas in for the last 2 minutes or cooking and stand for 1 minute then drain and transfer to a heatproof bowl.
Step 2
Mash potato until almost smooth and then add the salmon, capers, juice, dill and egg to bowl and mix well.
Step 3
Shape mixture into 8 patties.
Step 4
Place breadcrumbs in a flat plate and press patties into breadcrumbs to lightly coat.
Step 5
Heat oil in a frying pan over moderate heat and cook patties, in batches, for 2 minutes each side or until browned and heated through.
Step 6
Transfer patties to a plate and serve patties with mayonnaise, lemon wedges and salad.
Tips
No special items needed.
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