Friday, 6 February 2015

Fay's Fish rissoles with lemon and herbs


 750g boneless white fish fillets, roughly chopped
 1 juice if a lemon
 1 egg
 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