Directions:
- Boil the potatoes in your usually way until tender and then drain. Mash well; do not use any butter or milk.
- Drain salmon well, combine in bowl with the mashed potato, parsley and lemon rind.
- 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).
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.47 Kcal (864 kJ) | ||
| Calories from fat | 52.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 9% | |
|---|---|---|---|
| Cholesterol | 68.31mg | 23% | |
| Sodium | 117.46mg | 5% | |
| Potassium | 613.9mg | 13% | |
| Total Carbs | 19.34g | 6% | |
| Sugars | 4.56g | 18% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 18.57g | 37% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 1.2mg | 7% | |
| Calcium | 50.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 106.39 Kcal (445 kJ) | ||
| Calories from fat | 26.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 9% | |
|---|---|---|---|
| Cholesterol | 35.2mg | 23% | |
| Sodium | 60.52mg | 5% | |
| Potassium | 316.34mg | 13% | |
| Total Carbs | 9.96g | 6% | |
| Sugars | 2.35g | 18% | |
| Dietary Fiber | 1.53g | 12% | |
| Protein | 9.57g | 37% | |
| Vitamin C | 3.8mg | 12% | |
| Vitamin A | 0.4mg | 29% | |
| Iron | 0.6mg | 7% | |
| Calcium | 25.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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