Salmon Rissoles with Salsa Cruda
Ingredients
- 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)
Method
- Preheat oven to 200 C
- Peel & dice potatoes, boil, when soft mash with butter, dash of milk, salt & pepper to taste
- In a bowl sprayed with cooking oil, mix together the coriander, shallots, sweet chili sauce and eggs
- Add salmon to bowl and mix through--using a potato masher will help break up the salmon
- Add potato mash and thoroughly mix through
- Use a basting brush to evenly oil a baking tray
- On a large plate, evenly mix together the flours with a fork
- 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
- 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.
- Serve coated with Poonsin and a small bowl of Salsa Cruda
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