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.