Salmon balls or patties are made with salmon, breadcrumbs, and other ingredients. They can be fried, baked, or grilled and are a good source of omega-3 fatty acids. They can be made with fresh, canned, or frozen salmon and can be stored in the fridge or freezer. Recipes vary and can include additional ingredients like onions, eggs, and herbs.
Salmon balls are small round cakes that consist of salmon, breadcrumbs and other ingredients such as milk, eggs and onions. They are usually fried, although they can be baked or grilled. Salmon patties can also be called salmon cakes. The type of salmon can be fresh, canned, or frozen, although canned salmon is simpler since it doesn’t require cooking first.
Salmon is a good source of omega-3 fatty acids. The Food and Drug Administration (FDA) recommends three servings of fish per week, and salmon patties can be a healthy way to get the recommended amount each week. They pair well with soups and salads, and you can even sneak in a sheet of nori (dried seaweed) for an added nutritional boost. Vegetarian salmon balls or fish balls are often made with nori instead of fish and may have mushrooms for texture.
Recipes for salmon patties range from the healthiest to the very decadent with lots of fat and calories. They are relatively easy to make and store well. In the fridge you want to keep them in an airtight container for 2-3 days. You can keep them in the freezer for up to six months. Simply reheat them for a quick and easy meal. If you stock up on canned salmon when it goes on sale, salmon patties can be cheap too. They’re easy to dress up, contour and contour when you’re trying to impress guests. Salmon patties are also easy to eat with something plain, when you want something quick and easy.
The basic recipe calls for a can of salmon, which is about 42 ounces (425 grams), 8-12 ounces of breadcrumbs (227 – 340 grams), one small onion, finely chopped, and a binding agent which is usually an egg or two, but it can be mayonnaise. Variations call for peppers, garlic, dill, parsley, flour, soy sauce or cornmeal. Most recipes suggest mixing all the ingredients and forming into small patty shapes. Fry the meatballs in oil or butter for about two minutes on each side. Remove from pan and drain or place on paper towels to remove excess oil. Let the patties cool before storing, especially if you’re freezing.
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