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.
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.
Con Poulos
