Salmon Rissoles

Name: Salmon Rissoles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 500 grams fillets, poached, drained and flaked.; 1 cup mashed potato.; 1 onion, finely chopped.; ¾ cup flour.; 1 teaspoon baking powder.; 1 egg, beaten.

SpotX Wild Foods Recipe from Nana Parker
Prep:10 minutes Cook:30 minutes Difficulty:1

Ingrediants:

500 grams fillets, poached, drained and flaked.
1 cup mashed potato.
1 onion, finely chopped.
¾ cup flour.
1 teaspoon baking powder.
1 egg, beaten.

Directions:

Salt and pepper.
Combine salmon, potato and onion with beaten egg.
Form into small balls.
Roll in flour and flatten slightly.
Fry in oil for approximately 5 minutes each side, or until golden brown.

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Salmon
Salmon Most of the cooking ‘rules’ that apply to trout can be adapted for salmon and vice-versa.
While in recent years the runs of this fish up the rivers of the South Island have not been as prolific as in the past, salmon are still well worth targeting.
Regular fishers on the likes of Canterbury’s Waimakariri, Rakaia and Rangitata Rivers all have their favourite way of preparing salmon, including bottling, canning and smoking to ensure a store of this delicacy over the winter months, as well as recipes involving fresh fillets.
Many New Zealanders keenly anticipate the limited salmon season: if you have been fortunate enough to taste wild salmon, you will appreciate why.
For those who don’t count a salmon angler among their family or circle of friends, the good news is that it is farmed in New Zealand and can be purchased fresh over the counter at most supermarkets and seafood outlets.