Salmon Rissoles

Makes approx. 15 rissoles

Ingredients

5 x potatoes

1/4 bunch parsley

2 shallots

Extra virgin olive oil

1 x 415g tin of wild caught Alaskan salmon

1/2 cup bread crumbs (+ extra for rolling) – I used gluten free

 Method:

1.     Wash, peel and chop potatoes, add to pot of water and bring to boil, boil until soft and easy to mash.

2.     Drain potatoes and rinse with cold water.

3.     Place into large mixing bowl and mash, add salt to taste.

4.     Place potatoes aside to cool slightly, meanwhile finely chop parsley and shallots and drain salmon from tin (I placed in colander to ensure no remaining water).

5.     Add 1 tablespoon of extra virgin olive oil to mashed potatoes.

6.     Add in the shallot and parsley and stir to combined.

7.     Add salmon and stir to combined well.

8.     Add 1/2 cup of breadcrumbs and stir to combined, I used my hands to combine well.

9.     Cover plate with more bread crumbs and roll 1 heaped tablespoon size of salmon mixture into rissole shape.

10.  Roll the rissole in bread crumbs and set aside.

11.  Repeat step 9&10 until entire mixture is rolled into rissoles.

12.  Heat generous amount of extra virgin olive oil on cast iron pan. Stove heat should be medium-high heat.

13.  Add rissoles to pan and cook for approx. 4 minutes each side.

14.  Enjoy! 

Serving suggestions:

Serve with roasted vegetable salad and lemon juice!