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Salmon Rissoles

By: Cheryl

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

Rate/Review | Read Reviews (1)

What to Drink?
	Pinot Noir
	Sidecar
	Cherry Limeade I

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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

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.
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.

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.