Salmon Rissoles or Fish CakesSalmon rissoles or Fishcakes are a great idea for a satisfying, nutritious and tasty midweek meal and the kids love them as well as the adults. I remember this being one of my favourite meals when I was growing up at home in Rockhampton, many moons ago. It is a timeless classic, very simple to make and kind to the household budget. If you keep a can of salmon or tuna and a few potatoes and onions in your pantry, this dish can be very easily created at the end of a working day or during the day if you work from home, and then just cooked up 15 minutes before you want to eat. I am often quite varied with ingredients that I add depending on what I have on hand.
It is a good idea to make a double quantity, as you can then freeze half of them uncooked for next time, or you will find that leftovers are great heated up the next day for lunch boxes or eaten cold, or be prepared that they will all just disappear in one sitting by your hungry family. Make these an hour before you want to cook them if possible. They will firm up in the fridge and be much easier to cook and turn over.
1 large can of quality pink or red salmon or tuna in springwater
1 medium onion, finely chopped ( or a small bunch of fresh chopped chives or finely chopped shallots)
3 medium potatoes, boiled and mashed
1/4 cup of breadcrumbs for the mixture
1 large free-range egg
25g fresh or frozen peas (optional)
1 chilli, finely diced (optional)
1/2 capsicum finely chopped
Coriander and Parsley (or just parsley), finely chopped (approx. 2 tablespoons)
salt and pepper to taste
1 cup Panko or homemade breadcrumbs for coating or just plain flour for coating so they don't stick to the pan
Put your peeled and chopped potatoes onto boil in a half-filled large saucepan and add a pinch of salt. Bring the pot to the boil, and then simmer gently for around 10 minutes or until cooked through. If using peas as well, place them in the boiling water for the last 2 minutes. Whilst the potatoes are boiling, prepare the rest of the ingredients.
Drain all the liquid from the can of salmon in a colander over the sink. Remove the skin and place salmon in a bowl and using a fork flake it into small pieces. Leave the bones in, these are very good for you, and are full of calcium.They're soft and you can easily mash them to incorporate into the flesh.
Chop the other ingredients.
Mash the cooked potato and allow it to cool.
While the potato is cooling add all the other ingredients to the fish, then the cooled mashed potato, mix well and form into patties about the size of the palm of your hand. Coat with dry breadcrumbs, if desired, or just coat them in flour and leave them in the fridge on a plate covered in Cling Wrap for about an hour to firm up. After removing them from the fridge, you may need to give them another light dusting of breadcrumbs or flour before cooking.
Fry in hot oil such as Rice Bran Oil until both sides are golden brown, which takes about 15 minutes.
Serve with Sweet Chilli Sauce or Chilli Jam if you are in a hurry, and a fresh green salad or vegetables. Sometimes I make a Minted Yoghurt dressing to serve alongside them.
Minted yoghurt dressing:
100 g reduced-fat natural Greek style yoghurt
2 tablespoons finely chopped mint leaves
1-2 teaspoons lemon juice, to taste
Mix together and serve alongside the salad and fishcakes.
MY TIP: This recipe is just as delicious made with tinned tuna. Tinned salmon used to be very expensive, pink salmon not as expensive, so tinned tuna was generally used by my Mum and they also tasted just as delicious.
I hope you get a chance to make these easy rissoles, I don't think you will be disappointed.
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