Ingredients
1 x 215g can red salmon, drained
2 tbsp Panko breadcrumbs
2 tbsp tomato ketchup
3 Spring onions, finely chopped
Extra Panko breadcrumbs for coating
Sunflower oil for frying
2 tbsp Panko breadcrumbs
2 tbsp tomato ketchup
3 Spring onions, finely chopped
Extra Panko breadcrumbs for coating
Sunflower oil for frying
Method
Flake the salmon into a mixing bowl. Add the remaining ingredients. Fork together the salmon, breadcrumbs, ketchup and chopped, spring onions .
Shape into 6 rissoles and coat in extra breadcrumbs
Heat a frying pan. Add 2 tbsps of oil. Add the rissoles and fry for 2 to 3 minutes until golden and cooked through
