Salmon Rissoles(Patties) - cooking recipe

Ingredients

500 g old potatoes
440 g salmon
1/3 cup chopped fresh parsley
1 teaspoon grated lemon rind
15 g butter
1 onion
salt
pepper
1 egg
2 tablespoons milk
packaged dry breadcrumbs
oil (for frying)

Preparation

Boil the potatoes in your usually way until tender and then drain. Mash well; do not use any butter or milk.
Drain salmon well, combine in bowl with the mashed potato, parsley and lemon rind.
Melt butter in a pan, add finely chopped onion, cook until transparent. Add onion, salt and pepper to salmon mixture, mix well. Shape into 8 rissoles (or more depending on size of rissoles).
Combine beaten egg and milk and dip rissoles in this mixture, then into the dried breadcrumbs. Fry in deep, hot oil for a few minutes until golden brown; drain on absorbent paper.
PLEASE NOTE: Rissoles can be baked on an oiled tray in a moderate oven for 20 minutes or until golden brown, turn rissoles after 10 minutes of cooking time.