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Salmon Rissoles


"Easy recipe when you just don't want to slave over dinner. Serve with Caesar salad and garlic bread."
Original recipe yield: 6 servings.
Prep Time:
20 Minutes
Cook Time:
15 Minutes
Ready In:
35 Minutes
Servings:
6

INGREDIENTS:

  • 2 (14.75 ounce) cans salmon, drained and flaked
  • 2 cups crushed cornflakes cereal
  • 1 onion, diced
  • 2 eggs, beaten
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1 quart oil for frying

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.


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.