Salmon Ris­soles

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SERVES 4 PREP 15 min­utes COOK 10 min­utes

NU­TRI­TION 2011kJ; 25g fat (12g sat); 47g car­bo­hy­drate; 15g pro­tein; 8g fi­bre a serve COST $3.45 a serve

3 cups store-bought frozen

mashed potato, thawed 415g can pink salmon, drained,


1 cup soft fresh bread­crumbs 2 green onions, chopped Grated zest and juice of

1 lemon

1 egg, at room tem­per­a­ture ½ cup plain flour

¼ cup veg­etable

or sun­flower oil

½ cup tartare sauce, to serve Mixed salad leaves, to serve


Com­bine mashed potato, salmon, bread­crumbs, onion, zest, juice and egg in a large bowl. Shape into 8 oval pat­ties.


Place flour in a shal­low dish. Dust pat­ties in flour to lightly coat, shake off any ex­cess. Heat oil in a large fry­ing pan over

high heat. Cook pat­ties, in batches, for 2 min­utes each side or un­til golden brown. Drain on pa­per towel.


Serve ris­soles with tartare sauce and salad leaves.

BUD­GET TIP In­stead of store-bought mashed potato, make your own us­ing 3 large all-rounder pota­toes (such as de­siree)

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