Salmon and Millet Rissoles

This is a delicious way to enjoy salmon without grilling or steaming it. High in protein, omega-3 and fibre, these salmon rissoles are great in a burger bun or served next to a pile of steamed veg and a spoonful of home made pesto.

| Makes 12 |

Ingredients

400g raw salmon fillets

¼ cup (25g) carrot, grated

¼ cup (40g) raw corn kernels

1 leek, roughly chopped

2 tbsp fresh orange juice

¼ cup almond meal

⅓ tbsp Dijon mustard

salt and pepper to taste

1 cup (180g) cooked millet (from approx. ½ cup uncooked millet)

Method

Soak millet overnight, drain and cook. Allow to cool.

Preheat oven to 180°C and line a baking tray with baking paper.

Add the salmon, carrot, corn, leek and orange juice to a food processor or high speed blender and process until smooth.

Add almond meal, mustard, salt and pepper and process again until well combined.

Stir through the cooked and cooled millet. Place mixture into fridge for 30 minutes. (Or prepare mixture in the morning and store it in the fridge until you’re ready to cook the rissoles for dinner).

Scoop out 2-3 tablespoons of the mixture and use your hands to shape it into rissoles. Place on baking tray and bake for 30 minutes, or until golden.

Serve in a burger bun with salad veggies or beside a pile of steamed vegetables and home made pesto.

Store in the fridge for up to 3 days or freeze for up to 4 months.