750g boneless white fish fillets, roughly chopped
1 juice if a lemon
4 green onions, thinly sliced
1/4 cup dill leaves, finely chopped
2 tablespoons finely chopped chives
1/3 cup plain flour
olive oil cooking spray
1 large grated potato
1/2tsp of Garlic salt
Salt and coarsely ground black pepper
A drizzle of a good olive oil
Combine fish, 2 tablespoons lemon juice in a food processor. Process until mixture is minced. Transfer to a large bowl. Add green onions, dill, chives,grated potato, flour and oil and egg. Season with garlic salt add salt and pepper. Using clean hands, mix until well combined. Using 2 heaped tablespoons mixture at a time, roll mixture into round small balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes.
Preheat a greased barbecue grill and plate on medium-low heat.
Meanwhile, spray both sides rissoles with oil. Cook rissoles on barbecue plate, or fry pan turning occasionally, for 6 to 8 minutes or until cooked through. Serve with fried potatoes, warm Green Salad, tartare or Garlic sauce and lemon wedges. Enjoy