Lemon and herb fish rissoles

Готовим Fish Lemon and herb fish rissoles

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Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Combine fish, 2 tablespoons lemon juice and egg in a food processor. Process until mixture is minced. Transfer to a large bowl. Add green onions, dill, chives and flour. Season with salt and pepper. Using clean hands, mix until well combined. Using 2 heaped tablespoons mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
  2. Preheat a greased barbecue grill and plate on medium-low heat. Spray potatoes with oil and season with salt and pepper. Cook on barbecue grill for 5 to 6 minutes each side or until tender and chargrilled.
  3. Meanwhile, spray both sides rissoles with oil. Cook rissoles on barbecue plate, turning occasionally, for 6 to 8 minutes or until cooked through. Serve with potatoes, rocket, tartare sauce and lemon wedges.

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750g boneless white fish fillets , roughly chopped
1 small lemon, juiced
1 egg
4 green onions, thinly sliced
1/4 cup dill leaves, finely chopped
2 tbsp finely chopped chives
1/3 cup plain flour
olive oil cooking spray
600g kipfler potatoes, scrubbed, thinly sliced diagonally
80g rocket leaves, tartare sauce and lemon wedges, to serve

Adv

Autors
Preparation time
55
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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