Speedy Salmon Rissoles Recipe
Ingredients
| 3 large potatoes, cooked and mashed | ||
| 440 g/14 oz canned no-added-salt pink salmon, drained and flaked | ||
| 155 g/5 oz grated pumpkin | ||
| Onions spring | 3 , chopped | |
| 1 tablespoon German mustard | ||
| 1 tablespoon low-fat natural yogurt | ||
| Egg white | 1 | |
| Lemon juice | 2 Teaspoon | |
| 2 cups / 125 g/4 oz wholemeal breadcrumbs, made from stale bread | ||
| 2 teaspoons polyunsaturated vegetable oil | ||
Directions
1. Place potatoes, salmon, pumpkin, spring onions, mustard, yogurt, egg white and lemon juice in a bowl and mix to combine. Shape mixture into eight patties and roll in breadcrumbs to coat. Place patties on a plate lined with plastic food wrap and chill for 30 minutes.
2. Heat oil in a nonstick frying pan over a medium heat, add patties and cook for 3-4 minutes each side or until golden.
2. Heat oil in a nonstick frying pan over a medium heat, add patties and cook for 3-4 minutes each side or until golden.
Chef
