Salmon Rissoles
Created by ImPat on June 3, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #23949
Ingredients
- 400 grams potatoes (floury such as coliban chopped)
- 2 tablespoons water
- 1/2 cup green peas (baby peas, frozen)
- 2 cans (210 grams) pink salmon (drained, bones and skin removed and flaked)
- 2 teaspoons capers, rinsed
- 2 teaspoons lemon juice
- 1 tablespoon dill, coarsely chopped
- 1 large egg (lightly whisked)
- 1 cup breadcrumbs (fresh soft)
- 2 tablespoons oil (peanut or vegetable oil)
- Mayonnaise, to serve
- Lemon wedges and salad, to serve
How to Make
-
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.
Nutritional Facts
- 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