Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients
415g tin pink salmon
½ cup whole-egg mayonnaise
1 cup mashed potato
1 cup crushed Jatz cracked black pepper bickies
Mix all ingredients together and season with salt and pepper. Shape into cakes and bake in a 180C oven for 20 minutes or until golden.
Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Easy salmon rissoles.
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