There are many ways to make rissoles and seafood marinara is one I had not tried before.
I wasn't sure how they would turn out, however they tasted excellent and I accompanied them with baked chips. The secret is not to cook the seafood too long or it gets tough.
I have a local seafood shop that has excellent quality fish and seafood, and although it is more expensive than a supermarket, the quality is better.
Preparation Time: 20 minutes plus 30 minutes in fridge
Cooking Time: 40 minutes
Makes: 7 rissoles
Ingredients 1 - 2 potatoes
250 g marinara mix (or buy each ingredient you like separately)
¾ cup Panko breadcrumbs
1 small egg
1 spring onion, sliced finely
1 tbsp good quality mayonnaise
2 tbsp parsley, chopped
1 tbsp capers
Zest of one lemon plus lemon cut into wedges
Oil to shallow fry
I microwaved the whole potatoes in the morning, and made them just partly cooked (not too soft).
Cut the marinara into small pieces - I had a pack that contained prawns, squid rings, red salmon and mussels.
Mix the seafood mix, breadcrumbs, mayonnaise, spring onion, capers, egg, parsley and lemon rind.
Shape into patties of the size you prefer and place on a lined baking tray.
Put in the fridge for about 30 minutes, and preheat the oven to 200/180°.
Meanwhile cut the potatoes - I made big chips, add salt and pepper and herb of your choice (I used a bit of cumin).
Put them on a lined baking tray and bake for about 35 - 40 minutes or until golden brown.
Heat the oil in a fry pan over medium heat and cook the seafood cakes for about 4 - 5 minutes per side.
Do not overcook.
Serve with the baked, fat free chips and a salad. Decorate with lemon wedges which can be squeezed on to the cakes and optional, a dob of mayonnaise on each.