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Salmon Rissoles

Salmon Rissoles

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Cheryl

Cheryl

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

Directions

  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.
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Reviews

Nikki1
4

Nikki1

9/7/2011

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

mis7up
0

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.

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