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Salmon and millet rissoles

Mandy Sacher
Created on Oct 15, 2023 · 1 min read
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  • 400g raw salmon fillets or 1 x 425g can wild salmon, drained
  • 1/4 cup (40g) raw corn kernels
  • 1/4 cup (25g) carrot, peeled and grated
  • 1 leek, roughly chopped
  • 2 tbs fresh orange juice
  • 1/4 cup (40g) rice flour
  • 1/2 tsp mixed herbs
  • 1/2 tsp Himalayan rock salt
  • 1/2 tbs Dijon mustard (optional)
  • 1 cup (180g) cooked millet
  • 1 cup (90g) rice breadcrumbs, to coat
  • Coconut oil spray or olive oil (optional)


  1. Equipment: High-speed food processor.
  2. Preheat oven to 180°C and line a baking tray with baking paper.
  3. Place salmon, corn, carrot, leek and orange juice in the food processor and process until smooth.
  4. Add rice flour, herbs, salt and mustard and process until well combined.
  5. Next, add millet and process on a low speed. Place mixture in the refrigerator for 30 mins.
  6. Scoop out 2-3 tbs of mixture and using your hands, shape into mini rissoles.
  7. Coat with rice crumbs and place on the baking tray. Brush with coconut oil if using and bake in the oven for 30 mins, or until golden brown.
  8. Serve immediately. Store in the fridge for up to 3 days or freeze for up to 4 months.



Replace the rice crumbs with 1 cup almond meal or use ½ cup rice crumbs and ½ cup almond meal. For a crispier version, pan-fry the rissoles instead of baking for 3-4 mins on each side.

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