1/1 Photo of Salmon Rissoles
These Salmon Rissoles are a good standby when unexpected visitors drop by around about dinner time as most of us have a can of slamon in our pantries.
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Units: US | Metric
- 1 (16 ounce) can salmon
- 1 small onion, finely grated (use juice and pulp)
- 1 stalk finely chopped celery (optional)
- 3 tablespoons minced fresh parsley
- salt and pepper
- 2 large eggs, well beaten
- 1 -1 1/2 cup fine dry breadcrumb (or dry mashed potato mix)
- 2 teaspoons lemon juice
- 3 tablespoons butter (you may need a tad more butter for frying)
- 1Turn salmon and liquid into a medium mixing bowl.
- 2Flake with a fork, removing OR mashing any bones (they are edible).
- 3Mix in grated onion, parsley, lemon juice, salt and pepper.
- 4Mix beaten eggs into salmon mixture.
- 5Add enough bread crumbs, about 1/2 to 3/4 cup, to make the salmon mixture thick enough to shape into 12 small patties.
- 6Roll patties in 1/2 cup bread crumbs.
- 7In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties.
- 8Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side.
- 9Serve with either a salad or steam vegetales.
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Nutritional Facts for Salmon Rissoles
Serving Size: 1 (835 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 240.1
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 4.8 g
- Cholesterol 125.0 mg
- Sodium 248.0 mg
- Total Carbohydrate 14.5 g
- Dietary Fiber 1.0 g
- Sugars 1.8 g
- Protein 19.8 g