This is a delicious rissoles recipe that is perfect for a quick and tasty dinner — plus nothing beats an old Aussie favourite.
Great to have on hand, this easy-to-make recipe includes a delicious potato and tinned salmon mixture that’s easy on the purse strings, too. Serve them up with a garden salad and a simple lemon and olive oil dressing.
Store any leftovers in an airtight container in the fridge — they make for a great lunch the next day!
Ingredients
- 4 potatoes
- 20g butter
- 3/4 cup fresh breadcrumbs
- 210g can pink salmon, drained, flaked
- 4 green onions, chopped
- Zest and juice of 1 lemon
- 1 egg
- Flour, for rolling
- 1/4 cup vegetable oil
Method
- Cook potatoes in saucepan of boiling water for 15-20 minutes.
- Drain well. Mash with butter until smooth. Season to taste.
- Add breadcrumbs, salmon, green onions, lemon zest and juice, and egg to potato mixture. Mix well.
- Allow to cool slightly. Shape into eight oval patties. Roll in flour shaking off excess.
- Heat oil in large frying pan on high. Cook patties in two batches for 5-6 minutes, turning once. Drain on paper towel.