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Lemon and herb fish rissoles
Lemon and herb fish rissoles
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Prep Time:
55 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Ingredients:
  • 1 egg
  • 750g boneless white fish fillets (we used flathead), roughly chopped
  • 1 small lemon, juiced
  • 4 green onions, thinly sliced
  • 62.50 ml dill leaves, finely chopped
  • 40.00 ml finely chopped chives
  • 82.50 ml 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
Instructions:
  • In a food processor, blitz together fish, 2 tablespoons of lemon juice, and egg until minced. Transfer to a large bowl and mix in green onions, dill, chives, flour, salt, and pepper. Combine everything with your hands until well mixed. Shape the mixture into 16 balls using 2 heaped tablespoons each, then flatten slightly. Chill the rissoles on a plate, covered, in the refrigerator for 30 minutes, if desired.
  • Preheat a greased barbecue grill on medium-low heat. Spray potatoes with oil, season with salt and pepper, and cook on the grill for 5 to 6 minutes on each side until tender and charred.
  • Spritz both sides of the rissoles with oil and grill them on a barbecue plate, turning occasionally, for 6 to 8 minutes until fully cooked. Serve alongside potatoes, rocket, tartare sauce, and lemon wedges.

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