Sweet Corn and Salmon Rissoles Recipes

Ingredients :

4 tbsp dry wholemeal breadcrumbs

185g cooked brown rice

125g canned salmon

220g canned sweet corn kernels

1 egg, lightly beaten

ground black pepper

1 tbsp finely chopped parsley

1. Spread out the breadcrumbs on a plate or board.
2. In a bowl, combine the rice, salmon, sweet corn, egg, pepper and parsley.
3. With wet hands, shape mixture into 8 rissoles.
4. Roll the rissoles in the breadcrumbs, pressing them in firmly, so the crumbs stick.
5. Lightly grease a baking tray.
6. Place the rissoles on the tray.
7. Bake in a pre-heated oven for 15 minutes.
8. Turn rissoles over and bake a further 15 minutes.

Serve the rissoles hot or cold with rice and Classic Tomato Sauce or Sweet and Sour Sauce.

Serves 4 - 6

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