Total Time
20mins
Prep 10 mins
Cook 10 mins

From my friend Sarah, in New Zealand. Posted for ZWT 5.

Ingredients Nutrition

Directions

  1. Drain and flake salmon, reserving liquid.
  2. Combine salmon, reserved liquid, potato and onion.
  3. Sift flour and baking powder together into salmon mixture.
  4. Season with salt and pepper to taste.
  5. Add parsley. Mix well to combine.
  6. Divide mixture into 8 even sized portions. Shape into rounds.
  7. Heat oil in a large frying pan.
  8. Add rissoles and cook until golden on both sides.
  9. Drain on absorbent paper.
Most Helpful

5 5

These were delicious and very easy to prepare. My can of salmon was 6 oz, so I adjusted the rest of the ingredients accordingly, and used leftover mashed potatoes. It was flavorful, with a lovely golden crunchy outside and a creamy inside. Thanks for sharing! ZWT8

5 5

I used a small can of salmon and made 4 fish cakes. I added a bit of Old Bay and it worked fine. We liked the taste and thought the texture was fine. I served them with hollandaise sauce and lemon wedges. Thanks for sharing. Made for ZWT 8.

3 5

Sorry this did not work for us real well. Very easy to put together, I used a 415 (14 ounces) gram can of red salmon so up other ingredients for 12 ounces though only used a 1/4 cup parsley as that was all I had and for dietary reasons used spring onions (mainly greeen for the onion). The biggest problem we had was a raw flour taste it did not cook out in cooking the rissoles. I made 8 rissoles with mix (big enough to put on a burger) but served with chips/fries and steamed vegetables. I will be trying again but maybe using dried bread crumbs as the binder instead of the flour or maybe a mix of both. Thank you alligirl, made for Everyday A Holiday.