I remember when Mum would make rissoles for dinner growing up in Sydney Australia. They were my favorite! Usually, they are made with gluten-containing bread crumbs. , however, have of course been made without any grain using a little blanched almond flour in its place. If you would prefer a nut-free rissole please omit the blanched almond flour. Instead, you can use sunflower seed flour. Simply blend up your own from whole sunflower seeds into a flour in a high-speed blender.
I love that these are low carb with all of the brain-on omega-3 essential fatty acids (in particular, EPA and DHA) from salmon. I have also included medicinal herbs and spices to make these rissoles nutrient dense to include turmeric, which is excellent for detoxification and reducing inflammation. Hemp seeds have been included too as they are a complete plant-based protein and contain all 9 essential amino acids, which must be obtained from food. They also contain ALA plant based omega-3 fatty acids too.
The aroma when you cook these is incredible, as is the taste! When I first served my husband these he LOVED them and asked to have them again the next night. Since then, then I make my rissoles for friend or family gatherings they are always a hit. My Lime Cilantro Avocado Dressing is such a hit with everyone and brightens up this super flavourful vibrant dish. Serve these rissoles hot or cold, it doesn’t matter as they are delicious! A great on the go food too if you need something quick and easy for work to pair with a salad.
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4 servings per container
- Amount Per ServingCalories300
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.