Salmon Rissoles(Patties)

Submitted by Polly_Waffle_Kid

"This is the exact recipe that my great gran used to make for the family meals together. Found this in mum's cook book and thought I'd share it with all. Mum's made this recipe a few dozen times and it is fantastic."

 

• Ready In: 25mins
• Ingredients: 12
• Yields: 8 rissoles
• Serves: 8

ingredients

• 500 g old potatoes
• 440 g salmon
• 1⁄3 cup chopped fresh parsley
• 1 teaspoon grated lemon rind
• 15 g butter
• 1 onion
• salt
• pepper
• 1 egg
• 2 tablespoons milk
• packaged dry breadcrumbs
• oil (for frying)

directions

1. Boil the potatoes in your usually way until tender and then drain. Mash well; do not use any butter or milk.
2. Drain salmon well, combine in bowl with the mashed potato, parsley and lemon rind.
3. 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).
4. 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.
5. 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.

Reviews

[Tisme]

This is one great recipe, I can vouch for it as it was my mother's recipe originaly and Polly Waffle has poached it from me. I made this recipe today for a Good Friday dinner but substituted the Salmon for Tuna. I also baked these in the oven. These turned out perfectly! Thanks for posting a great family recipe Polly Waffle

 

[WiGal]

Very tasty! I used 1/4 teaspoon garlic salt and 1/8 teaspoon pepper. Earlier I microwaved potatoes with the onion so I omitted the butter. (I nuked them in the reynolds microwave bag product-saved me some dishwashing.) I dislike frying so oven baked these at 425 degrees F for 20 minutes and turned them halfway through. Think the size of the patty is more important-I made 6-they were pretty big-probably too big. Also put them on lowest rack setting not too sure if that is important. Thanks Polly_Waffle_Kid for sharing.

 

[RaspberryJam]

Thanks Polly Waffle for sharing this recipe. It was exactly like the one my Grandmother made back in the 1960's. I loved it and so did my daughter. I used a 420g can of tuna instead of the salmon and it was delicious. I can't wait to try some more of your recipes.

 

[Shahana]

I do agree with Leggy Peggy about the name and about the taste. They were great. I didn't have lemons on hand so used juice added to the onions after they were cooked - not strong enough- will have to try this again. Also I baked them and found that a 375F oven was not hot enough. Next time I will fry them.

 

[Leggy Peggy]

Your great gran must have been a great cook. These rissoles are wonderful. I followed the recipe exactly, except for doubling the lemon rind. I took a shortcut and tossed the potatoes (unpeeled) and parsley in the food processor, and pulsed them. And then did the same with the onion. This worked very well. I flattened the rissoles out more so I could shallow fry them. These were served with lemon squeezed over and a bit of sweet chilli sauce. A hint: you might add the word (patties) to the title, so that more North Americans might find this recipe when they are searching. Made and reviewed for Pick a Chef. Polly_Waffle_Kid you are the first chef I EVER adopted. Thanks for being such a great choice.