Lemon and herb fish rissoles
Lemon and Herb Fish Rissoles combine tender white fish with a zesty mix of scallions and herbs, perfectly paired with creamy mashed potatoes. These golden, crisp patties make a delicious and healthy dish for any occasion.
Cook time 20 min
Prep time 55 min
Ingredients:
1.50 lb white fish1 egg
1 cup scallions
1/3 cup dill
2 tbsp chives
1/3 cup all-purpose white wheat flour
1 short spray cooking spray oil
3 potatoes
Prepare to indulge in a delightful and healthy dish with our Lemon and Herb Fish Rissoles. This recipe blends the fresh flavors of white fish with a zesty mix of herbs and spices. The result is a beautifully aromatic dish that’s perfect for any occasion. Whether you're cooking for a family dinner or a special gathering, these rissoles will surely be a hit. Let’s start with the ingredients and the simple steps to create this culinary delight.
Instructions:
- Peel and cut the potatoes into chunks.
- Place them in a pot of salted water and bring to a boil.
- Reduce the heat and simmer until tender, about 15-20 minutes.
- Drain the potatoes and mash them until smooth. Set aside to cool.
- Steam or poach the white fish until it flakes easily with a fork.
- Allow it to cool slightly, then flake the fish into small pieces. Remove any bones and skin if necessary.
- In a large bowl, combine the flaked fish and mashed potatoes.
- Add the egg, finely chopped scallions, dill, and chives.
- Season with salt and pepper to taste.
- Add the flour to the mixture and stir until well combined. The mixture should be firm enough to shape into patties. If it's too wet, you can add a bit more flour.
- Using your hands, shape the mixture into small patties or rissoles, about the size of your palm. Aim for uniform sizes so they cook evenly.
- Heat a non-stick frying pan over medium heat and lightly coat with a short spray of cooking spray oil.
- Cook the rissoles in batches, being careful not to overcrowd the pan. Cook each side for about 4-5 minutes or until golden brown and crisp. Flip carefully with a spatula to avoid breaking them.
- Serve the lemon and herb fish rissoles hot, either plain or with a side of tartar sauce, lemon wedges, or a fresh green salad.
Following these simple steps and tips, you’ll be able to create delicious Lemon and Herb Fish Rissoles that are sure to impress. This recipe not only adds a delightful variety to your meal options but also contributes to a healthy and balanced diet. Enjoy the fresh flavors and the satisfying crunch of these delectable rissoles at your next meal!
Lemon and herb fish rissoles FAQ:
These fish rissoles are not baked; they are pan-fried. Cook them on medium heat for about 4-5 minutes on each side until golden brown and crisp.
The rissoles are done when they are golden brown and crisp on both sides. You can also check for doneness by ensuring they are heated through and the fish mixture is hot.
Yes, you can substitute white fish with other types like salmon or cod, keeping in mind the flavor and texture may vary slightly.
Store leftover rissoles in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or the oven before serving for best results.
A non-stick frying pan is recommended for frying the rissoles as it prevents them from sticking and helps achieve a crispy texture.
Cooking Tips:
- Ensure that the white fish is fresh or properly thawed if previously frozen, to enhance the flavor and texture of your rissoles.
- Finely chop the scallions, dill, and chives to ensure they are evenly distributed throughout the rissoles.
- When forming the rissoles, wet your hands slightly to prevent the mixture from sticking.
- Preheat the pan well before adding the rissoles to get a nice, crisp exterior.
- Don’t overcrowd the pan while cooking the rissoles; this ensures even cooking and a better texture.
Nutrition Facts
4 ServingsCalories 410kcal
Protein 40g
Carbohydrates 36g
Fiber 3.88g
Sugar 2.15g
Fat 12g
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