Salmon Rissoles

Difficulty | Serves 6 | Book 3

easy Salmon Rissoles recipe
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500g potato (about 5 medium) peeled and diced
1½ cups carrots sliced
1 x 415g can pink salmon drained & mashed
1 tablespoon fresh lemon juice
½ cup shallots sliced
1 egg white
2 tablespoons parsley chopped
2 teaspoons salt-reduced vegetable stock powder
pepper
cooking spray

Per serve
FatTotal3.4g
Saturated0.9g
Fibre2.5g
Protein13.9g
CarbsTotal13.4g
Sugar2.6g
Sodium429mg
Kilojoules597 (cals 142)
GI RatingHigh

Method

  1. Microwave potato and carrots in a little water on high until soft. Drain really well.
  2. Mash together in a large mixing bowl then add well drained salmon, lemon juice, shallots, egg white, parsley, stock powder and a little pepper to taste, combine ingredients together well.
  3. Refrigerate for a few hours if possible as this makes the mixture firmer for cooking. When ready to cook shape into 12 rissoles.
  4. Coat a non-stick frypan with cooking spray and cook for 4-5 minutes on each side or until golden brown.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.

Dietitian's tip

Salmon is an excellent source of vitamin B12, vitamin D and selenium.


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