One of my favourite things that my Nana used to make were her Salmon Rissoles.  She used to make big batches especially for me because she knew how much I loved them!  They are so tasty drizzled with some lemon juice and dipped in a little sambal – perfect with a big leafy salad for lunch or for dinner.

I have managed to re-create the memories of her rissoles but these ones are gluten-free (and grain-free).  They are so easy to cook in the Thermomix but if you don’t have one you can easily make them without (instructions below).

The salmon I love to use is the Norwegian Organic Salmon from Wholesome Child.  It comes frozen in 100 gram portions which I buy in bulk so I always have a delicious and highly nutritious protein option ready to grab for a meal.  You can check out Wholesome Child and read about the benefits of Norwegian Organic Salmon here or check them out on Facebook here.  (If you don’t have fresh salmon you can substitute with tinned salmon (or tuna) and they will be just as delicious.)

PS:  If you like the sound of this recipe, and enjoy cooking simple and healthy food for you and your family (with or without a Thermomix), you will love my new cookbook “Healthy Food We Love To Eat“.  Head over and check it out here.  Don’t forget to use the code SHRINKING in the coupon section at the checkout for free shipping in Australia.

The Shrinking Hubby’s Salmon Rissoles

(makes 10-12 rissoles)

Ingredients:

  • 1 eschallot (or 1 small onion)
  • 2 tablespoons parsley leaves
  • 1 tablespoon chives
  • 1 red chilli (seeded) – optional
  • 2 cloves garlic
  • 1 cup sweet potato (peeled and roughly diced)
  • 25 grams butter (about 2 tablespoons)
  • 200 grams salmon (2 fillets)
  • 1  large or 2 small egg/2
  • 1 tablespoon Tamari
  • 2 cups almond meal (plus extra to roll in)
  • Juice of 1/2 lemon (plus extra to serve)
  • Salt and Pepper
  • Butter/olive oil or coconut oil for frying

How to pull it together (using your Thermomix):

Add the eschallot (or onion), parsley, chives, chilli (if using) and garlic to your Thermomix.  Mix speed 8 for 3 secs, scrape down, repeat.  Place this mixture into a separate bowl and set aside.  (no need to wash the bowl)

Add 1 cup (250 grams) sweet potato diced and peeled to your Thermomix bowl. Mix speed 8 for 5 secs.  Add 25 grams butter.

Place the Varoma on top of your mixing bowl and place your salmon on a sheet of baking paper.  Close lid.

Mix Varoma (or steaming temperature), speed 1 for 10 minutes.

Take the Varoma off.  Blitz the sweet potato 20 secs, speed 9.

Add the cooked salmon to the mixing bowl, mix 5 secs speed 5.

Add the eschallot and parsley mixture, egg/s, almond meal, Tamari, lemon, salt and pepper.   Mix reverse speed 5/ 10 secs or until well combined.

Roll into balls and roll to coat with almond meal.  Fry in butter/ olive/coconut oil.  Careful not to let them burn.  You may wish to finish them off for about 10 minutes in a moderate oven.

Serve with a big leafy salad and lemon wedges.  My kids loved them with aioli.

How to pull it together (without a Thermomix):

Steam the salmon and set aside.

Boil the sweet potato and puree or mash (with the butter), set aside.

In your food processor blitz the eschallot (or onion), parsley, chives, garlic and chilli (if using).

Place this mixture in a large bowl and add the mashed sweet potato, flaked salmon, egg/s, almond meal, lemon, Tamari and seasoning.  Mix thoroughly with a wooden spoon or your hands. (you may wish to pulse this mixture in your food processor if you want a smoother texture)

Roll into balls and roll to coat with almond meal.  Fry in butter/ olive/coconut oil.  Careful not to let them burn.  You may wish to finish them off for about 10 minutes in a moderate oven.

Serve with a big leafy salad and lemon wedges.  My kids loved them with aioli.

The Shrinking Hubby's Salmon Rissoles

The Shrinking Hubby’s Salmon Rissoles

 

web_header-e1411100433477

Receive regular updates from The Shrinking Hubby

We'll send you recipes, offers & other fun stuff, and we'll never share your information.

You have Successfully Subscribed!