I remember when Mum would make rissoles for dinner growing up in Sydney Australia. They were my favorite! Usually, they are made with gluten-containing bread crumbs. , however, have of course been made without any grain using a little blanched almond flour in its place. If you would prefer a nut-free rissole please omit the blanched almond flour. Instead, you can use sunflower seed flour. Simply blend up your own from whole sunflower seeds into a flour in a high-speed blender.
I love that these are low carb with all of the brain-on omega-3 essential fatty acids (in particular, EPA and DHA) from salmon. I have also included medicinal herbs and spices to make these rissoles nutrient dense to include turmeric, which is excellent for detoxification and reducing inflammation. Hemp seeds have been included too as they are a complete plant-based protein and contain all 9 essential amino acids, which must be obtained from food. They also contain ALA plant based omega-3 fatty acids too.
The aroma when you cook these is incredible, as is the taste! When I first served my husband these he LOVED them and asked to have them again the next night. Since then, then I make my rissoles for friend or family gatherings they are always a hit. My Lime Cilantro Avocado Dressing is such a hit with everyone and brightens up this super flavourful vibrant dish. Serve these rissoles hot or cold, it doesn’t matter as they are delicious! A great on the go food too if you need something quick and easy for work to pair with a salad.
- 500-600g 3 Canned Salmon, drained and rinsed, discard bones
- 110g 2 Large Eggs, lightly beaten
- 80g ¾ Cup Blanched Almond Flour sifted
- 45g ⅓ Cup Red Onion, minced
- 20g 2 Tbsps Hemp Seeds
- 15g 1 Tbsp Lemon juice
- 14g 3 Garlic Cloves, minced
- 14g ¼ Cup Fresh Parsley, chopped
- 14g ¼ Cup Fresh Cilantro, chopped
- 8g 1 Tbsp Smoked Paprika
- 3g 1 tsp Turmeric Powder
- 2g 1 tsp Cumin Powder
- 2g 1 tsp Dried Red Chilli Flakes
- 3g ½ tsp Unrefined Salt
- 1g 1 tsp Dried Dill
- Fresh Cracked Black Pepper to taste
- 1 x Recipe Lime Cilantro Avocado Dressing
- Lime wedges
- 1 Tbsp Hemp Seeds
For the Salad
- 180g 6 Cups Mixed Lettuce Leaves (I love including arugula)
- In a large bowl, mix all dry ingredients, add in onion, garlic, fresh herbs, salmon, lemon juice, eggs and stir until well combined.
- Prepare a tray or a large plate with baking paper. Also, prepare another tray, or a large plate with a few layers of paper towel on top.
- Using a spoon, scoop approx. 60 grams of the mixture, shape into a ball and flatten using your hands and place onto the baking paper lined tray. Repeat.
- On the stove on medium heat in a pan, add in the oil.
- Cook the rissoles for approx. 3½ minutes each side, total 7 minutes, or until golden brown.
- Remove from the heat and place onto a prepared plate with paper towel. Pat the tops gently with another piece of paper towel to absorb the excess oil.
- Serve with salad and Lime Cilantro Avocado Dressing, lime wedges, and a generous sprinkling of hemp seeds.
Storage: Store rissoles (no dressing) in an airtight container in the fridge for up to one week, or the freezer for up to two months. See dressing recipe for storage.