• 4 small potatoes
  • 400g tin salmon or tuna
  • 2 eggs, beaten
  • 1 onion, chopped
  • 1 cup breadcrumbs or 2 crushed breakfast biscuits, e.g. WeetbixTM, VitabritsTM
  • Olive oil for frying


1. Boil the potatoes. Mash when soft (no need to add milk or margarine).

2. Drain fish then mash.

3. Mix potato, fish, onion, egg and pepper together. For each rissole, roll about 2 tablespoons of the fish mix in crumbs or crushed breakfast biscuit. Flatten rissoles slightly.

4. Heat a small amount of oil in a fry pan. Cook rissoles for 5 minutes on each side using moderate heat.

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