SALMON RISSOLES
Make and share this Salmon Rissoles recipe from Food.com.
Provided by alligirl
Categories Potato
Time 20m
Yield 8 rissoles, 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain and flake salmon, reserving liquid.
- Combine salmon, reserved liquid, potato and onion.
- Sift flour and baking powder together into salmon mixture.
- Season with salt and pepper to taste.
- Add parsley. Mix well to combine.
- Divide mixture into 8 even sized portions. Shape into rounds.
- Heat oil in a large frying pan.
- Add rissoles and cook until golden on both sides.
- Drain on absorbent paper.
Nutrition Facts : Calories 91, Fat 1.5, SaturatedFat 0.3, Cholesterol 13.6, Sodium 192.8, Carbohydrate 11.8, Fiber 0.8, Sugar 0.8, Protein 7.3
SALMON RISSOLES
These Salmon Rissoles are a good standby when unexpected visitors drop by around about dinner time as most of us have a can of slamon in our pantries.
Provided by Chrissyo
Categories Lunch/Snacks
Time 35m
Yield 6 Salmon Rissoles
Number Of Ingredients 9
Steps:
- Turn salmon and liquid into a medium mixing bowl.
- Flake with a fork, removing OR mashing any bones (they are edible).
- Mix in grated onion, parsley, lemon juice, salt and pepper.
- Mix beaten eggs into salmon mixture.
- Add enough bread crumbs, about 1/2 to 3/4 cup, to make the salmon mixture thick enough to shape into 12 small patties.
- Roll patties in 1/2 cup bread crumbs.
- In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties.
- Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side.
- Serve with either a salad or steam vegetales.
Nutrition Facts : Calories 240.2, Fat 11, SaturatedFat 4.8, Cholesterol 125, Sodium 248, Carbohydrate 14.5, Fiber 1, Sugar 1.8, Protein 19.8
SALMON RISSOLES(PATTIES)
This is the exact recipe that my great gran used to make for the family meals together. Found this in mum's cook book and thought I'd share it with all. Mum's made this recipe a few dozen times and it is fantastic.
Provided by Polly_Waffle_Kid
Categories Potato
Time 25m
Yield 8 rissoles, 8 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potatoes in your usually way until tender and then drain. Mash well; do not use any butter or milk.
- Drain salmon well, combine in bowl with the mashed potato, parsley and lemon rind.
- Melt butter in a pan, add finely chopped onion, cook until transparent. Add onion, salt and pepper to salmon mixture, mix well. Shape into 8 rissoles (or more depending on size of rissoles).
- Combine beaten egg and milk and dip rissoles in this mixture, then into the dried breadcrumbs. Fry in deep, hot oil for a few minutes until golden brown; drain on absorbent paper.
- PLEASE NOTE: Rissoles can be baked on an oiled tray in a moderate oven for 20 minutes or until golden brown, turn rissoles after 10 minutes of cooking time.
MUM'S RISSOLES
Mum has been making these rissoles for us for years now. They are the tastiest, easiest rissoles to make.
Provided by Alesha
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in a bowl and mix well together with your hands.
- If the mix is too wet add breadcrumbs.
- Roll into small balls (about the size of golfballs) and flatten slightly.
- Place small amount of oil in a frypan on medium heat.
- Fry until brown and firm.
Nutrition Facts : Calories 390.4, Fat 1.8, SaturatedFat 0.6, Cholesterol 53.7, Sodium 133.1, Carbohydrate 90.7, Fiber 2.1, Sugar 62.1, Protein 2.8
THE BEST SALMON FISH CAKES
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat the grill.
- Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
- Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
- Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
- Shape into 4 large fish cakes.
- Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
- Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
- Serve with salad and lemon wedges.
Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
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