Salmon Rissoles Recipes

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.

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.

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.

Steps:

• Mix all the ingredients together (except oil), this is best done with your hands.
• Shape into 4 or 6 round balls and dust with the flour.
• Heat the oil on high in a heavy based frying pan until the oil is very hot.
• Place the Rissoles in the hot oil.
• Don't over crowd your pan.
• Make sure the Rissoles do not burn.
• Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
• Cook the other side the same way, turn the heat down to medium and cook through.
• Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
• Do not over cook the Rissoles.
• The cooking time would be similar to cooking American hamburgers.
• Serve with brown meat gravy and mashed potatoes with minted peas.

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.

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.