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 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)