Salmon & Dill Rissoles

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.
Flake salmon and add to warm potato mixture with green onions and dill. Cover with plastic, refrigerate until cold.
Using 2 tbs (about 60g) mixture, roll into balls then flatten into rissoles. Place onto tray, refrigerate 1 hour.
Dip rissoles in flour, egg and breadcrumbs. Return to tray and refrigerate 1 hour.
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.

Qty	Unit	Ingredient	Preparation
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

Nutritional analysis per serving
Fats, total (g)	5.2
Sodium (mg)	255
Protein (g)	11
Fiber, total dietary (g)	1.1
Fats, saturated (g)	1.8
Carbohydrate, total (g)	15
Energy (Kj)	632
Energy (Kcal)	151