Salmon & Dill Rissoles

  • 2:50 Time to table
  • 30 Portions


  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.

Recipe Details

175grMAGGI Classic Gluten Free Mashed Potato Mix 4kg 
125grCream cheesespreadable
2canSalmon, in brine, drained2 x 400g cans
8eaOnionsfinely chopped
20grDill, freshchopped
400grBreadcrumb, driedgluten free
100grPlain flourgluten free
6eaEgglightly whisked


Nutritional Analysis

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