:: salmon rissoles ::

I tried a lovely recipe yesterday which made a splendid lunch with a side of cauli-mash and steamed veggies. These salmon rissoles were very quick, satisfying and nutritious so I thought I'd share!

 

Salmon Rissoles

(recipe found here)

2 carrots, peeled & chopped

3 potatoes, peeled & chopped

210g can red salmon (I actually used a 400g tin of pink)

2 tbs capers (optional)

2 spring onions, chopped

1 tbs lemon juice

2 tbs parsley, chopped

2 tbs dry breadcrumbs

1 egg, whisked

breadcrumbs, extra, for coating

2 tbs oil

Method:

1. Steam carrots and potatoes until tender. I did mine by chopping them small and placing them in a microwave-safe glass dish (with lid) and a splash of water, then microwaving on high for 10mins.
2. Roughly mash, then transfer to a bowl.
3. Drain the salmon, then flake with a fork. Add to the potato mixture with capers, spring onions, lemon juice, parsley, dry breadcrumbs and half of the egg. Mix until well combined. Season with salt and pepper. 
4. Take large handfuls of the mixture and shape into rissoles.
5. Coat with remaining egg and extra breadcrumbs (I needed an extra egg and lots of breadcrumbs by the end), then refrigerate for 30 minutes (I didn't bother).
6. Heat oil (preferably coconut oil) in a non-stick frying pan. Cook rissoles for 2-3 minutes on each side until golden brown. Serves 4-6.

The Sauce:

I made a healthy alternative to mayonnaise to drizzle over the top which consisted of a few Tablespoons of Greek yogurt, 1/2 a teas or so of garlic powder, cracked black pepper and ground rock salt. Very tasty!