Air fryer salmon rissoles recipe. Rissoles are one of our favourite family-friendly dinners, and they’re even better when they’re cooked in our favourite appliance, the air fryer. This canned salmon version is made with leftover mashed potato (or you can buy tubs from the supermarket) and is ready in just under an hour. They’re crispy on the outside (thanks to the air fryer) and are warm and moreish on the inside. Expect the family to request this dinner weekly.
– 475g tub mashed potato or leftover mashed potato
– 2 x 200g cans boneless and skinless salmon, drained
– 1/3 cup finely chopped flat-leaf parsley
– 2 green shallots, thinly sliced
– 1 lemon, rind finely grated, juiced, plus wedges, to serve
– 120g (1 1/3 cups) dried breadcrumbs
– 3 eggs
– 160g (2/3 cup) mayonnaise
5 Method / Steps
Place mashed potato, salmon, parsley, shallots and lemon rind in a large bowl. Add 2/3 cup breadcrumbs and 1 egg, and mix well to combine. Divide mixture into 8 even-sized portions. Shape portions into balls and flatten to form 2cm-thick rissoles.
Beat remaining eggs in a shallow bowl until combined. Place remaining breadcrumbs in a shallow dish. Dip rissoles in egg mixture, then coat in breadcrumbs.
Spray air fryer basket with oil. Place half the rissoles in basket and spray generously with oil. Cook at 180C for 15 minutes or until cooked through, turning and spraying rissoles with oil halfway through cooking. Repeat with remaining rissoles.
Meanwhile, combine 2 tbs lemon juice and mayonnaise in a small bowl.
Serve rissoles with lemon mayonnaise and lemon wedges.
source – cooking365coza