Lemon and herb fish rissoles

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Recipe «Lemon and herb fish rissoles» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.