Salmon Rissoles

 
 

These Salmon Rissoles are the perfect snack packed with good fats, essential fatty acids, and fiber!

 
 
 

Ingredients

 

  • 2 x Zucchinis

  • 1 x Sweet Potato

  • 1 x Carrot

  • 2 x Canned Salmon (or can use Salmon fillets)

  • Shallots

  • 1 tsp Dijon Mustard

  • 1 Cup Almond Meal

  • 1/2 Lemon Juiced

  • Stalk of Parsley

  • 1 x Egg

  • Chili Flakes

  • Salt and Pepper

  • 1 Cup Psyllium Husk

 
 
 

Method

 
 

Finely grate zucchini and carrots, drain excess liquid.

Cup up sweet potato, boil till soft and mash

Finely chop parsley and shallots.

Add to bowl mashed sweet potato, grated zucchini, carrots and canned salmon, chopped parsley, shallots, egg, almond meal, dijon mustard, chili flakes, salt and pepper and squeeze of fresh lemon juice. Mix all together, if still too wet add more almond meal (can substitute for coconut flour)

Heat pan on high and add olive oil so the patty’s don’t stick.

In a separate plate pour out psyllium husk. Roll mixture into palm of hand and then into psyllium husk.

Cook till crispy on the outside.

Serve topped with Greek yogurt and greens of choice! Or for breakfast with an egg, added to a salad or perhaps alone when on the go!

Enjoy, B xx

 
RecipeBianca MelasBreakfast