Rissoles are little patties of minced meat or fish popular in Australia. Though often grilled, they’re smaller than burgers—and never served on a bun—and loaded with veggies, herbs, and spices. Salmon rissoles often feature tinned fish, but using fresh salmon is a winner, and the flesh is easy to mince with a sharp knife (skip the food processor because it will quickly create a paste instead of a mince).
Ingredients
For the mango aioli:
- 4 medium garlic cloves, peeled and minced
- 1/2 cup best-quality mayonnaise
- 2 tablespoons extra virgin olive oil
- 4 ounces diced mango
- Zest of 1 lime
- 1 tablespoon lime juice
For the rissoles:
- 8 ounces red-skinned potatoes, quartered and steamed until tender
- 8 ounces fresh salmon, such as sockeye
- 1/4 cup chopped fresh flat-leaf parsley
- 7 tablespoons extra virgin olive oil, divided use
- 4 ounces onion, peeled, finely chopped
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 large egg
- 1 cup panko or fresh breadcrumbs
Directions
Step 1
Make the aioli: Add all the ingredients to a food processor or use a stick blender to purée them until smooth. Cover and refrigerate until needed.
Step 2
Cut the cooked potatoes into a fine dice and place in a large bowl. Use a sharp knife to skin the fillet, then mince the flesh. Add the salmon to the bowl along with the parsley, 3 tablespoons olive oil, the onions, salt, pepper, and egg. Mix thoroughly and form into 3-inch patties. Put the panko into a pie plate and set it next to your stovetop along with the patties.
Step 3
One by one, coat the rissoles with the panko. Heat a large skillet and, when hot, add the rest of the olive oil. Add the rissoles to the pan in a single layer. Sauté until crispy, about 5 minutes on each side. When serving, pass the aioli separately.
Serves 4