My grandma, Mim makes the most delicious salmon rissoles and has taught me the tricks of the trade. Growing up, we’d often have them for dinner at the farm served with mashed potato and would eat the cold leftovers for lunch the next day, on an Arnott’s sesame wheat biscuit.
I’m going to share some of Mim’s secrets for the perfect salmon rissole with you;
- Use tinned RED salmon. It’s a little bit more expensive than pink salmon, but really does taste a lot better.
- Mim always adds a smidgen of liquid from the beetroot tin, resulting in the rissoles having a strong pink colour. Serve the rissoles with beetroot and salad for a light lunch.
- If you have time, always prepare the rissoles ahead of time and pop the mixture in the fridge to set. The rissoles hold together better when chilled.
- Be careful when frying the rissoles as the heat needs to be just right. Too high and they will burn on the outside and not cook inside, and too low a heat and they’ll soak up the oil.
- Do your best to roll them all the same size so they cook evenly.
- After cooking them, place the rissoles on some paper towel to drain any excess oil.
- Serve with some steaming hot mashed potato and a leafy green salad and if you’re lucky enough to have some leftovers, put some cold salmon rissole on a sesame wheat cracker, or a Sao biscuit for lunch the next day.
- It’s a good idea to use two tins of salmon and double the ingredients to make them go further.
I often make these salmon rissoles as a substitute for a barbecue chook on the weekend; smushed out on some toast, with tomato, lettuce and whole egg mayo. There’s nothing better. Whenever I make mashed potato for dinner, I reserve some of the boiled spuds to make rissoles the following day too.
They’re affordable, versatile and easy to make. They not only taste delicious but are good for you and are also a great meal for toddlers.
If you’ve never made or eaten salmon rissoles before, take Mim’s tips; learn from the master and give them a go.
mim’s salmon rissoles (makes 12)
1 x large potato, peeled and chopped in to chunks
1 x 415 gram tin of red salmon, bones removed and drained
1 x small Spanish onion, very finely chopped
1 x clove of garlic, crushed
1 x egg
Salt and freshly cracked pepper
Small handful of fresh parsley, chopped (can substitute for dried parsley also)
2 x tablespoons of plain flour, for dusting
A good couple of tablespoons of vegetable oil, for shallow frying
- Boil the potato in some salted water until soft or cook in the microwave for approximately 5-8 minutes or until soft. Strain and let it cool slightly.
- In a mixing bowl, mash the potato with a fork and add the salmon, onion, garlic, egg, salt, pepper and some parsley.
- Mix with your hands, until all ingredients are combined. Press the mixture down, flattening it out and then pop some glad wrap over the top and place in the fridge to cool.
- When ready to make the rissoles, roll them out in to balls and dust lightly in plain flour.
- Heat a non stick fry pan over a medium to high heat and add a good couple of tablespoons of vegetable oil. (You want the base of the pan to be covered in about 1/2 cm of oil).
- Fry the rissoles until browned all over and reserve on to some paper towel.
Serve them hot or cold, with salad or on toast.
If you make these salmon rissoles, please leave your comments below. xx