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Fishy rissoles

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Fishy Rissoles

From the True Food Cookery Course

These potato based fish cakes are a simple way of serving oily fish – such as salmon, mackerel or tuna – to your family, as recommended by current Government nutritional guidelines.

Serve these fish cakes with a colourful vegetable such as steamed green beans, cherry tomatoes or peas and sweet corn, perhaps with piped mashed potato nests.


  • 500g (1lb) potatoes
  • 1 tbsp lemon juice
  • 30g (1oz) butter
  • 1 x 200g (7oz) tin salmon, mackerel or tuna in oil
  • 6 spring onions
  • Black pepper to season
  • A little flour to prevent sticking
  • 1 egg
  • 2 tbsp milk
  • 3 slices bread
  • 3 tbsp vegetable oil


  1. Put bread slices in food processor, or use cheese grater, to create breadcrumbs.
  2. Boil potatoes until soft, about 12 – 15 minutes. Drain, and mash with the lemon juice and half of the butter.
  3. Fry the chopped spring onions in the remaining butter until soft. Add the spring onions, tinned fish and pepper to the potato mixture and combine. Divide the mixture into eight portions, and pat into burger shapes with floured hands.
  4. Beat the egg and milk together in a bowl. Coat each burger first in the egg mixture, then in the breadcrumbs.
  5. Heat half of the oil in a frying pan over medium heat, then turn the heat down to low and add 4 burgers. Fry, turning once, until golden brown, about 5 minutes on each side.Drain on kitchen towel and keep warm. Add the rest of the oil and repeat the process with the remaining burgers.

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