Speedy Salmon Rissoles
|Potatoes||3 Large, cooked and mashed|
|Canned no added salt pink salmon||14 Ounce, drained, flaked (440 gram)|
|Pumpkin||5 Ounce, grated (155 gram)|
|Spring onions||3 , chopped|
|German mustard||1 Tablespoon|
|Low fat natural yogurt||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Wholemeal breadcrumbs||4 Ounce, made from stale bread (2 cups / 125 gram)|
|Polyunsaturated vegetable oil||2 Teaspoon|
1. Place potatoes, salmon, pumpkin, spring onions, mustard, yogurt, egg white and lemon juice in a bowl and mix to combine. Shape mixture into eight patties and roll in breadcrumbs to coat. Place patties on a plate lined with plastic food wrap and chill for 30 minutes.
2. Heat oil in a nonstick frying pan over a medium heat, add patties and cook for 3-4 minutes each side or until golden.