Trout rissoles

 

You may recall that in my recipe for fried honey and soy trout that I suggested that " any left over trout should not be wasted. Using your fingers (after washing) flake the remaining trout and carefully remove the bones".

If you want to turn the left over flaked trout into great trout rissoles this is how you do it . . . they are very moreish.

Preparation time less than 15 minutes.

Ingredients

  1. 1.5 cups of flaked fried honey and soy trout with all the bones removed
  2. 1.0 cup of mashed potato
  3. 1 onion finely chopped
  4. 0.5 of a cup  of grated cheddar cheese
  5. 1 teaspoon of chopped parsley
  6. 1 teaspoon of lemon juice
  7. 1 teaspoon of mustard powder
  8. salt and pepper to taste
  9. 1 table spoon of soy source
  10. 1 tablespoon of virgin olive oil
  11. 1 cup of plain flour
  12. Fry pan with lid
  13. 2 table spoons of vegetable oil

Serving options

Serve with vegetables of choice
Great as base for a fish burger

Process

A
  1. Put ingredients 1-9 in a large bowl and mix by hand.

B
  1. Put the flour into a flat bowl.
  2. Roll the mixture into balls roughly the size of a golf ball, flatten them out into thin rissoles that are around 10-15mm thick and place them in the dish of flour.

C
  1. Before the dish is too full coat the rissoles in the flour and when fully coated put them on a clean plate ready for cooking.
  2. Repeat steps B1 and C1 until all the mixture has been made into uncooked rissoles.

D
  1. Rissoles can be prepared well in advance and can be frozen for use a week or so down the track. If your freezing them remember to defrost them naturally before cooking.
  2. Rissoles are best cooked on the BBQ plate but can be cooked in a normal or electric fry pan. For an electric fry pan set the temperature set at around 7 out of 10 on the heat control.

E
  1. Cook the rissoles 2 minutes each side or until golden brown.



Last Updated: December 30, 2010
Author:
Categories: Let's Eat, Trout