Saturday 23 August 2014

Salmon Rissoles with Salsa Cruda

  • 400g can pink salmon, drained
  • 4 medium potatoes
  • 1 tbsp butter
  • dash of milk
  • salt & pepper, to taste
  • ½ bunch coriander, finely chopped ('mince' with a half-moon if you have one)
  • 4 shallots, finely chopped 
  • 1 cup brown rice flour
  • 1 cup tapioca flour
  • 2 eggs
  • 2 tbsp sweet chili sauce
  • Rice bran oil
  • Can cooking oil spray
  • 1 bottle Poonsin (Vietnamese dipping sauce)
  1. Preheat oven to 200 C
  2. Peel & dice potatoes, boil, when soft mash with butter, dash of milk, salt & pepper to taste
  3. In a bowl sprayed with cooking oil, mix together the coriander, shallots, sweet chili sauce and eggs 
  4. Add salmon to bowl and mix through--using a potato masher will help break up the salmon
  5. Add potato mash and thoroughly mix through
  6. Use a basting brush to evenly oil a baking tray
  7. On a large plate, evenly mix together the flours with a fork 
  8. Using a large serving spoon or egg poacher, scoop out salmon mix, rolling each scoop into a ball in your palms, roll each ball in the flour until evenly coated, place on baking tray and press down to rissole shape
  9. When all rissoles are made and on the tray, spray with cooking oil, bake in oven for 15 minutes, remove and carefully spray again, place in oven for a further 15 minutes.
  10. Serve coated with Poonsin and a small bowl of Salsa Cruda

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