Salmon Rissoles

Recipe by Chrissyo
READY IN: 35mins


  • 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 12
    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)


  • Turn salmon and liquid into a medium mixing bowl.
  • Flake with a fork, removing OR mashing any bones (they are edible).
  • Mix in grated onion, parsley, lemon juice, salt and pepper.
  • Mix beaten eggs into salmon mixture.
  • Add enough bread crumbs, about 1/2 to 3/4 cup, to make the salmon mixture thick enough to shape into 12 small patties.
  • Roll patties in 1/2 cup bread crumbs.
  • In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties.
  • Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side.
  • Serve with either a salad or steam vegetales.