Salmon Rice Fritters Recipes

SECOND TIME AROUND SALMON AND RICE DINNER

Second Time Around Salmon and Rice Dinner image

Provided by Food Network

Time 4m

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 poached salmon steaks, skinned, boned and cut into 1/2-inch chunks
2 portions cooked rice from night before
Boston lettuce leaves, washed
3 kirby cukes, seeded and sliced into half moons
Garlic saffron mayonnaise (See above)
1 small seeded red bell pepper, finely diced

Steps:

Toss salmon and rice and most of the cukes with part or all of the mayonnaise. Season with salt and pepper Center on a bed of Boston; garnish with more cukes and red bell pepper. Serve extra mayonnaise on the side if you wish.

SALMON EGG-FRIED RICE

Salmon egg-fried rice image

An omega-3 rich, family friendly simple salmon supper. Let the kids choose how much heat they like by serving hot sauce on the table alongside

Provided by Sophie Godwin - Cookery writer

Categories Main course, Supper

Time 20m

Number Of Ingredients 11

Ingredients

thumb-sized piece ginger, grated
1-2 garlic cloves, grated
2 tbsp low-salt soy sauce
½ tbsp rice wine or sherry vinegar
2 tbsp vegetable oil
1 large carrot, chopped into chunks
175g pack baby corn & mangetout or sugar snap peas, chopped
2 skinless salmon fillets
250g pouch cooked brown basmati rice
2 eggs
hot sauce, to serve

Steps:

Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

Nutrition Facts : Calories 432 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium

SALMON PATTIES I

Salmon Patties I image

These salmon patties are delicious for lunch or dinner.

Provided by Sue

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 25m

Yield 5

Number Of Ingredients 5

Ingredients

1 (14.75 ounce) can canned salmon
1 egg
¼ cup chopped onion
½ cup seasoned dry bread crumbs
1 tablespoon olive oil

Steps:

Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

Nutrition Facts : Calories 224.4 calories, Carbohydrate 9 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 0.7 g, Protein 22.3 g, SaturatedFat 2.1 g, Sodium 522.8 mg, Sugar 1.1 g

CARIBBEAN-STYLE FRIED SALMON FRITTERS

Caribbean-Style Fried Salmon Fritters image

Adapted from fried Caribbean accras, which are made from salted cod. A recipe that my dad used to make on the occasional Sunday. I didn't have salted cod, so I substituted canned sockeye salmon and it turned out awesome.

Provided by Andy A

Categories Appetizers and Snacks Seafood Fish Cake Recipes

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

2 cups whole wheat flour
1 tablespoon chopped fresh parsley
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground thyme
1 pinch ground cumin
1 medium onion, finely chopped
1 jalapeno pepper, finely chopped
2 eggs, or as needed
2 (14.75 ounce) cans salmon, drained and flaked
1 cup water
vegetable oil for frying

Steps:

Mix flour, parsley, baking powder, salt, thyme, and cumin together in a large bowl. Add chopped onion and jalapeno pepper; mix again. Add eggs and salmon; mash salmon and mix until combined. Add water and stir into a very thick batter.
Heat 1/4 inch oil in a frying pan just below the medium heat setting. Scoop up 1 tablespoon batter per fritter; drop carefully into the hot oil in batches of 3. Fry until golden brown, 3 to 5 minutes per side. Transfer to a dish lined with paper towels to drain. Repeat with remaining batter for about 16 fritters in total.

Nutrition Facts : Calories 304.3 calories, Carbohydrate 23.8 g, Cholesterol 91.9 mg, Fat 10 g, Fiber 4 g, Protein 30 g, SaturatedFat 2.2 g, Sodium 805.3 mg, Sugar 0.9 g

SALMON AND CORN FRITTERS

Salmon and Corn Fritters image

A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you're ready to serve them. Adapted from a recipe in the Australian magazine 'New Idea'. If you are serving these at a family gathering, most children would probably enjoy these minus the sour cream and smoked salmon!

Provided by bluemoon downunder

Categories Onions

Time 30m

Yield 24 Salmon and Corn Fritters, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 small red onion, finely minced
3 garlic cloves, finely minced
420 g corn kernels, drained
1/4 cup plain flour
3 eggs
1 tablespoon fresh dill, chopped
sea salt, to taste
fresh ground black pepper, to taste
1/2 cup sour cream
1 tablespoon capers, drained, chopped
200 g smoked salmon
fresh dill, to garnish

Steps:

Heat the oil in a large pan, preferably non-stick; add the onion and garlic and cook, stirring occasionally until both have softened; reserve 1 tablespoon of the onion and garlic mixture for topping; place the remaining onion and garlic in a large bowl and add the corn kernels, flour, eggs and dill; season with salt and pepper and stir to combine.
Heat a large oiled, non-stick pan over a medium heat; spoon tablespoons of the corn mixture into the pan and repeat to make 5 fritters; cook for about 2 minutes on each side or until the fritters are golden and cooked through; remove the fritters and drain them on absorbent paper and cover them to keep them warm; repeat with the remaining corn mixture.
Combine the sour cream, capers and reserved onion and garlic in a small bowl.
TO SERVE: divide the sour cream mixture evenly among the fritters, top with the smoked salmon and garnish with the fresh dill.

Nutrition Facts : Calories 211.4, Fat 8.3, SaturatedFat 2.8, Cholesterol 83, Sodium 270.2, Carbohydrate 26.8, Fiber 2.9, Sugar 1, Protein 11

SALMON AND CORN FRITTERS

Salmon and Corn Fritters image

This recipe was originally based on using fresh salmon that is poached. Too much work! I substitute canned red salmon. If you feel lazy substitute fresh corn kernels with canned corn.

Provided by Wendys Kitchen

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

500 g canned salmon
1/2 cup onion, chopped
1/2 cup finely diced red capsicum (bell pepper)
1/2 cup celery, finely chopped
1 cup cooked corn kernel
2 tablespoons fresh basil, finely chopped
2 tablespoons flat leaf parsley, finely chopped
3/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon Tabasco sauce
salt and pepper
1 egg, lightly beaten
1/4 cup fresh breadcrumb
1 1/4 cups breadcrumbs (additional for coating)
2 tablespoons olive oil

Steps:

Drain and flake salmon.
Add next twelve ingredients. Mix well.
Shape into patties.
Coat with remaining breadcrumbs.
Refrigerate until needed.
Gently fry in oil until golden brown.

Nutrition Facts : Calories 632.8, Fat 31.4, SaturatedFat 5.1, Cholesterol 166.8, Sodium 1155.4, Carbohydrate 52.1, Fiber 4.8, Sugar 7.3, Protein 38.1

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