Dinner ideas

Salmon rissoles

Salmon rissoles are a weeknight staple in many homes. We've given the recipe a zhoosh and created three quick sauces so you can change the flavour depending on the contents of your fridge and pantry.
salmon patties on a plate with salad and lemonCon Poulos
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Tips from the Test Kitchen

Using cold potatoes for this salmon rissole recipe will enable a firmer mixture. You can even make and shape the rissoles a day ahead and flour and fry just before serving. The rissoles also reheat well the following day.

For a more economical choice pink salmon also works well in this salmon patties recipe.

For a crunchy crumb finish, coat the salmon rissoles in flour, egg and breadcrumb before shallow frying in batches over medium-high heat.

THREE QUICK SAUCES

QUICK AIOLI

Combine ½ cup whole-egg mayonnaise with 2 crushed cloves garlic, 1 tablespoon lemon or lime juice and 1 teaspoon finely grated lemon or lime rind in a small bowl. Season to taste.

HERB & SPICED YOGHURT

Remove seeds from 1 long green chilli; chop coarsely. Blend chilli, 1 cup loosely packed fresh mint leaves, 2 cloves crushed garlic and ½ teaspoon ground cumin until finely chopped. Add 1 cup Greek-style yoghurt; blend briefly to combine. Season.

HARISSA CREAM

Place 1 cup sour cream in a small bowl; swirl ¼ cup mild-style harissa through sour cream (if you use the hot harissa concentrate in a tube, start with 2 teaspoons, adding a little more at a time to your taste).

Ingredients

Method

1.Boil, steam or microwave potatoes until tender; drain and cool.
2.In a large shallow bowl, crush potatoes with a fork until coarsely mashed, leaving some larger chunky pieces.
3.Add salmon, egg, green onions, dill, capers, lemon rind, stale breadcrumbs. Season with salt flakes and freshly ground black pepper; stir to combine.
4.With damp hands, shape mixture into 8 rissoles (about ½ cup of mixture). Place on a tray; refrigerate 1 hour.
5.Just before frying, coat rissoles in seasoned flour.
6.Heat 2cm oil in a large heavy-based frying pan over medium heat; cook rissoles, in batches, for 3 to 4 minutes each side or until golden brown. Drain rissoles on a cake rack over a tray. Keep warm in a low oven until ready to serve.
7.Serve with lemon wedges, extra dill, green onions.

Cooked rissoles are suitable to freeze.

Note

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