As Lent is upon us, we like to eat more fish or seafood dishes this season. As a Filipino parent, we try to instill in our kids traditions that we grew up with. And as born Filipino Catholics, there's a lot of these traditions that come during Lent - from Ash Wednesday to Maundy Thursday to witness washing of the feet, to Good Friday to do the Stations of the Cross to Easter Sunday. While we can't always do all these traditions because of timing and schedule, we do keep to our lenten sacrifice.
From Ash Wednesday, it's customary that we avoid eating meats on Fridays for the whole season of Lent. In the past years, I have personally sacrificed eating meat for 40 days and it was a welcome change.
Every year, each of the girls have their own fave food or habit which they sacrifice for the whole Lenten period. Usually they give up chips, lollies, chocolates, soda, etc. It's a good exercise of discipline as sometimes I forget and pack some in their lunch box, and then I get told off. "Please don't add chips in my lunch box as I'm sacrificing that for lent, mum." It's good for discipline and for the health too!
Now this is a fantastic option to our weekday or weekend menu. Salmon rissoles. They're easy and so inexpensive to make. The recipe is adapted from Coles recipes.
Ingredients:
4 medium sized potatoes
30g unsalted butter
395g tin red salmon, drained and flaked
3-4 spring onions, chopped
1 cup breadcrumbs
zest and juice of 1 lemon
1 egg
1 cup corn flour
vegetable oil or light olive oil for frying
Method
Boil the potatoes until tender, 20-25 minutes.
Drain. In a large bowl, mash the potatoes with 30g unsalted butter.
Add the flaked tinned salmon, bread crumbs, spring onions, egg, zest and juice of the lemon.
Mix and shape into patties.
Roll in corn flour and shake off excess.
Continue wth the rest of the patties.
Heat a pan on medium heat with enough oil for frying.
Pan fry the rissoles in batches, for 5-6 minutes or until golden.
Drain on paper towels.
Serve with garlic aoili (simply add crushed garlic into a cup of store bought mayonnaise) and a lemon wedge.
1 cup corn flour
vegetable oil or light olive oil for frying
Method
Boil the potatoes until tender, 20-25 minutes.
Drain. In a large bowl, mash the potatoes with 30g unsalted butter.
Add the flaked tinned salmon, bread crumbs, spring onions, egg, zest and juice of the lemon.
Mix and shape into patties.
Roll in corn flour and shake off excess.
Continue wth the rest of the patties.
Heat a pan on medium heat with enough oil for frying.
Pan fry the rissoles in batches, for 5-6 minutes or until golden.
Drain on paper towels.
Serve with garlic aoili (simply add crushed garlic into a cup of store bought mayonnaise) and a lemon wedge.
Tips and tricks:
*Variations on this rissoles, would be using tinned tuna or flaked smoked salmon;
* When shaping the patties/rissoles, make sure they are uniform in size to make cooking easy
* You can add other greens into the rissoles. Chopped basil or chives will work great too.
