Salmon & Dill Rissoles

Name: Salmon & Dill Rissoles
Total time: 10200 s
Ingredients: 875 mL Water; 175 gr MAGGI Classic Gluten Free Mashed Potato Mix 4kg; 125 gr Cream cheese spreadable; 2 can Salmon, in brine, drained 2 x 400g cans; 8 ea Onions finely chopped; 20 gr Dill, fresh chopped; 400 gr Breadcrumb, dried gluten free; 100 gr Plain flour gluten free; 6 ea Egg lightly whisked

Brand
Preparation time
170 min
Number of servings

30

Salmon & Dill Rissoles

Ingredients

875 mL Water
175 gr MAGGI Classic Gluten Free Mashed Potato Mix 4kg
125 gr Cream cheese spreadable
2 can Salmon, in brine, drained 2 x 400g cans
8 ea Onions finely chopped
20 gr Dill, fresh chopped
400 gr Breadcrumb, dried gluten free
100 gr Plain flour gluten free
6 ea Egg lightly whisked

Preparation

1

Bring water to simmer in medium saucepan over high heat. Add MAGGI Gluten Free Mashed Potato Instant Mix in a steady stream, whisking constantly until mixture thickens. Remove from heat. Add cream cheese, beat until smooth. Season to taste with salt and pepper.
2

Flake salmon and add to warm potato mixture with green onions and dill. Cover with plastic, refrigerate until cold.
3

Using 2 tbs (about 60g) mixture, roll into balls then flatten into rissoles. Place onto tray, refrigerate 1 hour.
4

Dip rissoles in flour, egg and breadcrumbs. Return to tray and refrigerate 1 hour.
5

Place large flat tray into oven and preheat oven and tray 200°C. Lightly spray both sides rissoles with oil and place onto hot tray. Bake 15-20 minutes until golden and warmed through. Serve warm with lemon wedges and watercress salad.