Ingredients

Instructions

  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.