Salmon Rissoles
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
8 rissoles
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Calories
158 kcal
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Course
Main Course
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Cuisine
Australian
Salmon Rissoles
Description
Salmon Rissoles combine canned salmon, mashed potatoes, and sautéed onions into a seasoned mixture with parsley and lemon juice and zest to add brightness. Mashing the salmon with the potatoes results in a moist, tender filling that carries the fish's flavor evenly. Coating each shaped rissole in egg and breadcrumbs creates a crisp exterior when fried.
The cooking process involves boiling potatoes until soft, then mashing them separately before adding cooked onions and salmon. The mixture is formed into equal portions and dipped in an egg and milk wash followed by breadcrumbs, ensuring the rissoles develop a golden crust during frying. Cooking on medium-high heat for several minutes on each side achieves a balanced texture with a crispy outside and soft center.
This dish is suitable for serving warm and can function as finger food, part of a main course, or in a sandwich. The lemon zest and parsley add fresh flavor notes that complement the richness of the salmon and butter. The use of canned salmon makes this recipe convenient without sacrificing taste.
Ingredients
- 210 grams canned salmon red or pink
- 3 medium potato about 600 grams
- 4 spring onions (or 1 medium brown onion)
- 20 grams butter
- 1 tablespoon parsley chopped
- 1 small lemon juice and zest
- 1 egg
- 2 tablespoons milk
- ½ cup breadcrumbs
- ⅓ cup vegetable oil
- salt to taste
- black pepper to taste
Instructions
- Peel and chop potatoes. Boil until tender and then mash (do not add anything at this stage).
- Chop onion/s finely. Melt butter in pan and and cook onion over medium heat for a few minutes.
- Drain oil from salmon and mash the salmon with a fork. There's no need to remove the skin or edible bones, but you can if you prefer.
- Combine mashed potato, onions, mashed salmon, parsley, lemon juice and zest, and salt and pepper. Stir well to combine.
- Place egg and milk in one bowl and whisk together lightly.
- Place breadcrumbs in a second bowl.
- Break the mixture into 8 equal parts and shape into rissoles with your hands.
- Dip each rissole in the egg/milk mixture followed by the breadcrumbs. Ensure each rissole is completely coated in breadcrumbs.
- Heat oil in frying pan over medium-high heat. Cook each rissole for 3-4 minutes on each side or until a golden colour.
- Drain on absorbent paper before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8rissoles
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 181mg | 8% |
| Potassium | 489mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 25mg | 28% |
| Calcium | 113mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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