My sister and my father detested the nights my mum made salmon rissoles, but I absolutely loved them. My mum fried them in oil, and I was always first to the dinner table so I could get my hands on the ones with the crispiest golden crust and lather them in sweet chilli sauce. Then I’d take the leftovers the following day and squash them into a sandwich.
I know that may not sound at all appetising to many of you, but to those of you who love salmon rissoles like me, these low FODMAP, oil-less ones will have you coming back for more.
They are perfect for a quick, easy weeknight dinner, served with some quinoa or rice and vegetables. Or you can crumble them up and put them in a salad for lunches, or on a gluten free wrap. You can also substitute the sweet potato for regular potato, and the salmon for tuna, if that’s more your style.
- 300 grams tinned salmon
- 250 grams sweet potato
- 1 tbsp honey
- 2 tsp chilli flakes
- 2 tsp smoked paprika
- chopped parsley
- salt and pepper
Chop your sweet potato into large chunks and place it in a saucepan of boiling water. Cook until it can be easily mashed with a fork.
When the sweet potato is cooked, drain it and mash it. At this time, preheat the oven to 180 degrees Celsius fan forced.
Add the salmon, honey, herbs and spices to the saucepan with the mashed sweet potatoes and combine.
Divide the mixture into 8 parts and use floured hands to shape it into patties.
Spread them evenly on to a lined baking tray and flatten them slightly. Bake them in the oven for around 10 minutes or until coloured and crisp on the outside.