Salmon Rissoles
Ingredients
FOR THE FISHCAKES
approx. 500 grams cold mashed potatoes
418 grams tinned salmon (preferably organic) (or Salmon flakes)
1 onion
1/3 cup chopped fresh parsley
15 grams unsalted butter (melted - if the mashed potato hasn't got any butter in it mix into mash)
15 grams unsalted butter for frying onion
1 fat pinch of cayenne pepper
grated zest of ½ lemon
salt
pepper
1 large egg
FOR COATING AND FRYING
2 large eggs
100 grams matzo meal (preferably medium) (or breadcrumbs)
50 grams unsalted butter
2 tablespoons vegetable oil
Makes: 7-9 x 7cm/3 inch fishcakes
approx. 500 grams cold mashed potatoes
418 grams tinned salmon (preferably organic) (or Salmon flakes)
1 onion
1/3 cup chopped fresh parsley
15 grams unsalted butter (melted - if the mashed potato hasn't got any butter in it mix into mash)
15 grams unsalted butter for frying onion
1 fat pinch of cayenne pepper
grated zest of ½ lemon
salt
pepper
1 large egg
FOR COATING AND FRYING
2 large eggs
100 grams matzo meal (preferably medium) (or breadcrumbs)
50 grams unsalted butter
2 tablespoons vegetable oil
Makes: 7-9 x 7cm/3 inch fishcakes
Cooking Instructions
Melt butter in a pan, add finely chopped onion, cook until transparent.
In a large bowl, and preferably with your hands Add onion, salt and pepper to salmon mixture and mix well.
Cover a baking sheet with clingfilm, plunge your hands back into the mixture and form fat, palm-sized patties. Place these on the baking sheet and stand in the fridge to firm up for about 20 minutes to an hour - or considerably longer if that helps.
Beat the eggs in a shallow soup bowl and sprinkle the matzo meal onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the matzo meal (or breadcrumbs), sprinkling and dredging over as you go to help coat them. When you're all done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side until the crusts are golden, and speckled brown in parts, and the soothing centres are warmed through. 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.
In a large bowl, and preferably with your hands Add onion, salt and pepper to salmon mixture and mix well.
Cover a baking sheet with clingfilm, plunge your hands back into the mixture and form fat, palm-sized patties. Place these on the baking sheet and stand in the fridge to firm up for about 20 minutes to an hour - or considerably longer if that helps.
Beat the eggs in a shallow soup bowl and sprinkle the matzo meal onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the matzo meal (or breadcrumbs), sprinkling and dredging over as you go to help coat them. When you're all done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side until the crusts are golden, and speckled brown in parts, and the soothing centres are warmed through. 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.
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