Salmon Rissoles

Serves 4

210g can salmon

1 cup mashed potato

1 small onion, finely chopped

½ cup flour

2 tsp baking powder

salt

black pepper

¼ cup parsley

oil for shallow frying

·      Drain salmon and flake, reserve liquid.

·      Combine salmon, reserved liquid, potato and onion.

·      Sieve flour and baking powder together into salmon mix.

·      Season with salt, pepper and parsley and mix well.

·      Divide into even-sized portions and shape into rounds.

·      Heat oil in a large frying pan and cook rissoles until golden and cooked.

·      Drain on absorbent paper.