Salmon Ris­soles

Recipes+ - - Contents -

TOP TIP You will need 1 slice of white day-old bread for crumbs

SERVES 4 PREP 15 min­utes COOK 10 min­utes NU­TRI­TION 2234kJ; 20g fat (10g sat); 16g pro­tein; 29g car­bo­hy­drate; 8g fi­bre a serve COST $3.40 a serve

400g packet frozen mashed pota­toes, thawed

210g can pink salmon, drained, flaked

¾ cup soft fresh bread­crumbs 2 green onions, thinly sliced 1 lemon, zest finely grated, juiced, plus wedges, to serve 1 egg, lightly whisked 2 ta­ble­spoons plain flour

¼ cup veg­etable oil

½ cup low-fat Greek-style yo­ghurt

1 ta­ble­spoon chopped dill 1 ta­ble­spoon chopped ca­pers Mixed salad leaves, to serve

1 Place the potato in a mi­crowave-safe bowl. Mi­crowave, cov­ered, on High (100%) for 2 min­utes or un­til heated. Stand for 1 minute. Stir. Add salmon, bread­crumbs, onion, zest, juice and egg; mix

well. Shape mix­ture into 8 oval pat­ties. Dust in flour, shak­ing off ex­cess.

2 Heat half the oil in a large fry­ing pan over mod­er­ate heat. Cook pat­ties, in 2 batches, for 2 min­utes each side or un­til golden brown and heated; top up with re­main­ing oil be­tween batches. Drain on pa­per towel.

3 Whisk yo­ghurt, dill and ca­pers in a bowl. Serve pat­ties with salad leaves, dill yo­ghurt and lemon wedges.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.