Name: Salmon rissoles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Dill sauce; 1/4 cup mayonnaise; 1/4 cup natural yoghurt; 1 tablespoon chopped dill; 1 tablespoon chopped capers; 4 potatoes, peeled, chopped; 20 gram butter; 3/4 cup fresh breadcrumbs; 210 gram can red or pink salmon, drained, flaked; 4 green onions, thinly sliced grated zest and juice 1 lemon; 1 egg, beaten; few drops tabasco (optional); 1/4 cup seasoned flour (see tip); 1/4 cup vegetable oil; salad or vegetables, to serve

Salmon rissoles

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

Dill sauce

1/4 cup mayonnaise

1/4 cup natural yoghurt

1 tablespoon chopped dill

1 tablespoon chopped capers

4 potatoes, peeled, chopped

20 gram butter

3/4 cup fresh breadcrumbs

210 gram can red or pink salmon, drained, flaked

4 green onions, thinly sliced grated zest and juice 1 lemon

1 egg, beaten

few drops tabasco (optional)

1/4 cup seasoned flour (see tip)

1/4 cup vegetable oil

salad or vegetables, to serve

Method

1.Cook potatoes in a saucepan of boiling water for 15-20 minutes until tender. Drain well. Mash with butter until almost smooth. Season to taste.

2.Add breadcrumbs, salmon, onion, lemon zest and juice, egg and Tabasco, if using, to cool slightly.

3.Shape the mixture into 8 rectangular patties. Roll each in flour, shaking off excess.

4.Heat oil in a large frying pan on high. Cook patties in 2 batches for 5-6 minutes each, turning once, until golden and crisp. Drain on paper towel.

5.To make Dill Sauce; in a small bowl, combine all ingredients. Season to taste. Serve rissoles with dill sauce and salad or vegetables.

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