Salmon rissoles

18 January 2017
I make salmon rissoles or fishcakes fairly regularly as they're a cheap and easy meal that will stretch one can of salmon to feed four people. However, I made this during the week and Jamie didn't like it. He ate what was on his plate, just as he always does, but when we had leftovers the following day the first thing he said was: "not those fishcakes!"  Luckily for him, there was only one left which I had, he and Hanno finished off the chicken cacciatore from the day before. 

For those who do like this kind of pantry food - we always have salmon and potatoes in the cupboard - it's a good standby when you need to rustle up a meal and all the meat is frozen. You can bulk it out with potatoes, breadcrumbs, vegetables and eggs so it ends up being very tasty and nutritious.

  • 2 large or 3 medium potatoes
  • 1 can of salmon (415 g)
  • 1 large or two small eggs
  • 1 cup breadcrumbs - use ¼ cup in the mix and ¾ cup to coat the rissoles
  • 1 large onion, chopped
  • ½ bunch fresh parsley or green onions, chopped
  • ½ red capsicum/pepper, chopped
  • salt and pepper
  • chilli flakes or fresh chilli (optional)

Cook and mash the potatoes and allow to cool slightly. Add potatoes, salmon, eggs, ¼ cup breadcrumbs, onion, herbs, capsicum/pepper, salt, pepper and anything optional to a large bowl.

Mix together well and shape into round balls, then squash down to make a thick disc. It's up to you how large or small you make them.

Add ¾ cup breadcrumbs to a bowl and coat each rissole with crumbs.  I use Panko for extra crunch. Put the rissoles on a plate and allow them to sit in the fridge for an hour, if possible. This will help the rissoles stay together when you cook them.

Heat olive oil in a frying pan, add the rissoles to the pan and fry on medium heat until they're golden brown all over. That will take about 15 minutes. Drain on paper towel or clean cloth and serve with a salad. I have mine with chilli jam as well.

I use the Aldi premium red salmon which is around $8, you could make a cheaper version by using pink salmon.  I estimate the cost of making these would be around $15 and if that feeds four adults, or two adults and two children, that's a good frugal meal containing omega oils and vegetables.

I hope you try them.