Salmon Rissoles
Over a year ago
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Ingredients
- 3 cans Pink Salmon
- 2 Large Eggs
- As appropriate Medium Fine Matzo Meal
- 2 Medium Onions
- As appropriate Salt and Pepper
Accompaniment
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Description
Salmon Rissoles epitomised Sunday lunchtime at Nan and Gramps' house. Served with freshly cut, home made (deep fried) chips. Don't forget the pickled red cabbage too!!!
Method
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1
De-bone (remove all bones from) pink salmon and place into bowl
Peel and chop onions and place into blender until very finely chopped and then add onions, egg, salt and pepper to the salmon
Mix all together for 1 or 2 minutes and then add enough matzo meal to make the mixture reasonably firm
Then shape mixture into portions of a rounded half ‘burger’ size and then roll into breadcrumbs and deep fry for 4/6 minutes and either allow to cool down and re-heat when needed or allow to cool down and freeze
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