Ingredients
- 750g boneless white fish fillets (we used flathead), roughly chopped
- 1 small lemon, juiced
- 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
- 600g kipfler potatoes, scrubbed, thinly sliced diagonally
- 80g rocket leaves, to serve
- Tartare sauce, to serve
- Lemon wedges, to serve
Method
- Step 1Combine fish, 2 tablespoons lemon juice and egg in a food processor. Process until mixture is minced. Transfer to a large bowl. Add green onions, dill, chives and flour. Season with salt and pepper. Using clean hands, mix until well combined. Using 2 heaped tablespoons mixture at a time, roll mixture into 16 balls. Flatten slightly. Place rissoles on a plate. Cover and refrigerate for 30 minutes, if time permits.
- Step 2Preheat a greased barbecue grill and plate on medium-low heat. Spray potatoes with oil and season with salt and pepper. Cook on barbecue grill for 5 to 6 minutes each side or until tender and chargrilled.
- Step 3Meanwhile, spray both sides rissoles with oil. Cook rissoles on barbecue plate, turning occasionally, for 6 to 8 minutes or until cooked through. Serve with potatoes, rocket, tartare sauce and lemon wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1324 kj
Energy
5g
Fat Total
1g
Saturated Fat
4g
Fibre
37g
Protein
156mg
Cholesterol
164.33mg
Sodium
3g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
Leftover fish rissoles are delicious served cold in a bread roll with lettuce and tartare sauce.
- Author: Jenny Fanshaw
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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