Salmon Rissoles

Salmon Rissoles

Posted by Kim McCosker on

Salmon Rissoles

Serves 4 serves


  • 415g tin pink salmon
  • 1/2 cup Whole egg mayonnaise
  • 1 cup mashed potato
  • 1 cup Jatz crackers crushed


  • Into a large bowl, add salmon, mayonnaise, potato and Jatz.
  • Season with cracked pepper.
  • Using damp hands, shape into cakes.
  • Into a large non-stick pan, over a moderate heat, cook 4 cakes for 4 minutes or until golden.
  • Flip and cook for 2 to 3 minutes.

Recipe Notes

Optional: Serve sprinkled with freshly chopped flat-leaf parsley and lemon zest, over boiled rice.

Recipe Video

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