Fay's Fish rissoles with lemon and herbs

Ingredients 

 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

Method 

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