Difficulty | Serves 6 | Book 3
Method
- Microwave potato and carrots in a little water on high until soft. Drain really well.
- 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.
- Refrigerate for a few hours if possible as this makes the mixture firmer for cooking. When ready to cook shape into 12 rissoles.
- 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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