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Salmon Rissoles

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 8 rissoles


  • 300 grams tinned salmon
  • 250 grams sweet potato
  • 1 tbsp honey
  • 2 tsp chilli flakes
  • 2 tsp smoked paprika
  • chopped parsley
  • salt and pepper


  1. 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.

  2. When the sweet potato is cooked, drain it and mash it. At this time, preheat the oven to 180 degrees Celsius fan forced.

  3. Add the salmon, honey, herbs and spices to the saucepan with the mashed sweet potatoes and combine.

  4. Divide the mixture into 8 parts and use floured hands to shape it into patties.

  5. 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.