Salmon Rissoles

Salmon Rissoles

2
Cheryl 0

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

Ingredients 35 m {{adjustedServings}} servings 514 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 747 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
Tips & Tricks
Simple Seared Salmon

See a quick, high-heat, pan-searing method for cooking salmon on the grill.

Chef John's Salmon Mango Bango

See how to make pan-seared salmon with a simple, semi-spicy mango relish.

Footnotes

  • 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.
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Reviews 2

  1. 5 Ratings

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Nikki1
9/7/2011

Not to bad. Used fresh salmon instead of canned so it was much tastier.

mis7up
2/24/2013

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.