Freshen up an old Australian favourite by adding savoury salmon to the rissole mix.
- Cook potatoes in a saucepan of boiling water for 15-20 minutes, until tender. Drain well. Mash with butter until almost smooth. Season to taste.
- Add breadcrumbs, salmon, green onions, lemon zest and juice, and egg to potato mixture. Mix well. Allow to cool slightly. Shape into 8 oval patties. Roll in flour shaking off excess.
- Heat oil in a large frying pan on high. Cook patties in 2 batches for 5-6 minutes, turning once, until golden and heated through. Drain on paper towel.
- Meanwhile, to make the caper mayonnaise, mix mayonnaise, sour cream, capers and a little chopped dill. Set aside.
- Serve salmon patties and caper mayonnaise and accompany with salad.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set