These Salmon rissoles taste just like the ones that mum used to make – just tweaked a little. Great for leftovers for lunch the next day or school lunchboxes.
- 210g tin red or pink salmon (drained)
- 400g sweet potato
- 1 teaspoon dried dill
- 1 tablespoon fresh parsley (finely chopped)
- 1 teaspoon sea salt
- 1 egg
- 1/2 cup tapioca flour
- 3/4 cup blanched almond meal
- 1 tablespoon ghee
- 1 tablespoon olive oil
(Alternatively you can use coconut oil to cook rissoles)
Preheat oven to 200°C. Wrap whole sweet potato in foil and bake for approximately 45 minutes or until tender. Allow to cool slightly and remove skin.
In a large mixing bowl mash sweet potato and mix with mashed salmon, dill, parsley and salt. Divide into 4 equal rissoles.
Place tapioca in a bowl, almond meal in another bowl and whisk egg and place in another bowl.
Firstly coat rissoles in tapioca, then dip into egg mixture and finally roll in almond meal. Repeat process for each rissole.
Allow rissoles to cool in the fridge for at least one hour.
Heat ghee and olive oil in a frypan and cook rissoles for 3 minutes on each side or until golden brown.
Serve with a green salad, sauerkraut and avocado.
(RECIPE CAN BE DOUBLED TO FEED A FAMILY)