Salmon rissoles and I were long sworn enemies. Whenever I was forced to eat them (i.e. mum served them up for dinner and it was eat them or else) I would slowly gag my way through each bite, looking forward to the day that I would be free to never eat them again.
But now I love them (just don’t tell mum). They are cheap, you can use up any vegetables in the fridge and they are super duper easy to make. Since the lovely people at Tefal sent me a Cuisine Companion to review I have been busy creating some new recipes and this is one of them.
Serves 4 (Makes 12 rissoles)
2 slices bread, roughly broken into pieces
350g sweet potato, peeled and chopped into 3-4cm chunks
1 tbsp parsley
1 celery stick, roughly chopped into 2-3cm lengths
2 spring onions, ends removed and roughly chopped into 2-3cm lengths
1 carrot, grated
200g pink salmon, drained
salt & pepper
1/4 cup grated cheese
2 tbsp sesame seeds
2 tbsp olive oil
Put the bread into the bowl of the Cuisine Companion with the Ultra blade attached and mix on speed 12 for 20seconds or until blitzed into breadcrumbs. Pour into a bowl and set aside.
Remove the Ultra blade, wipe out the Cuisine Companion bowl and add water to fill to the steam marker. Put the sweet potato into the steamer bowl and then set to the P1 steam setting for 20min.
When finished, carefully remove the steam bowl with the sweet potato and set aside. Carefully tip the water out and put the Ultra Blade attachment back in. Add the parsley, celery and spring onions into the bowl and set to speed 12 for 30 seconds.
Now add in the remaining ingredients, carrot, pink salmon, salt & pepper to taste and mix on speed 12 for 30 seconds or until it has reached a smooth consistency.
Remove the Ultra Blade and stir through the cheese to combine.
Add the sesame seeds to the breadcrumbs and combine.
Roll the salmon mixture into 12 balls and then roll in the sesame breadcrumbs to cover. Place on a plate in the fridge for at least 30 minutes so the rissoles can firm up.
Heat a large fry pan on medium heat and add the oil. Place the rissoles in the pan and fry on each side for 3-4 minutes or until golden brown and warmed through.
Serve with leafy greens and a dollop of mayonnaise.
Tip: Pop any leftover breadcrumbs into a zip lock bag and store in the freezer for next time you need them.
What are your feelings towards salmon rissoles? Do you have any questions about the Tefal Cuisine Companion?
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