Salmon Rissoles

Rating: 3.6 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Easy recipe when you just don't want to slave over dinner. Serve with Caesar salad and garlic bread.

By Cheryl

Gallery

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium bowl, mix salmon, crushed cornflakes, and onion. Blend in the eggs. Season with basil, oregano, and thyme. Form the mixture into 1 inch balls. Roll in flour to lightly coat.

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  • Heat oil in a large, heavy skillet or deep fryer to approximately 375 degrees F (190 degrees C). In batches, fry the salmon balls for about 15 minutes, until golden brown. Drain on paper towels.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving:
514 calories; protein 36.7g; carbohydrates 31.6g; fat 26.5g; cholesterol 122.6mg; sodium 746.6mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Nikki1
Rating: 4 stars
09/08/2011
Not to bad. Used fresh salmon instead of canned so it was much tastier. Read More
Helpful
(5)
5 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Nikki1
Rating: 4 stars
09/07/2011
Not to bad. Used fresh salmon instead of canned so it was much tastier. Read More
Helpful
(5)
Melissa Goff
Allstar
Rating: 4 stars
02/24/2013
My kids and hubby really liked this as well as myself. I did find that I had a few of minor issues. One they were slightly dry and the onions made it harder to bind the ingredients together when trying to press into ball shapes I think mincing the onions instead of dicing them would be better. Other then that it was a neat use of ingredients. Will make again. But will note mine didn't fry very long because they got really dark rather quickly. Read More
Helpful
(1)
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