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

1. Cook potatoes in saucepan of boiling water for 15-20 minutes.
2. Drain well. Mash with butter until smooth. Season to taste.
3. Add breadcrumbs, salmon, green onions, lemon zest and juice, and egg to potato mixture. Mix well.
4. Allow to cool slightly. Shape into eight oval patties. Roll in flour shaking off excess.
5. Heat oil in large frying pan on high. Cook patties in two batches for 5-6 minutes, turning once. Drain on paper towel.