The salmon balls, it had been a while since I thought about preparing them, although initially, the idea was to make a mixture with salmon and ricotta, then I forgot to buy it and added potatoes.
You can choose to add potatoes or ricotta, always replacing with the same weight, but then you have to see how much breadcrumbs it takes.
If you like them smaller, they can also be suitable for an aperitif or as a starter, but mine had a place at the table as a second course.
Honestly, it was the first time I made them and I must say I’m very satisfied, so I highly recommend them.
The salmon balls are crispy on the outside and soft inside, and you can also bake them in the oven with a bit of oil if you prefer.
Let’s prepare the recipe together and if you like, send me the photos and I will post them on my Facebook page with your name in the folder “my recipes made by you”.
Approximately 115 kcal per ball
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 15 balls
- Cooking methods: Frying
- Cuisine: Italian
Ingredients for Making Salmon Balls
- 14 oz smoked salmon
- 1 1/3 cups potatoes (peeled weight)
- 3 cloves garlic
- 1 bunch parsley or a tablespoon dried parsley
- 1 1/3 cups breadcrumbs
- 1 egg (medium)
- sunflower oil (for frying)
- 3/4 cup breadcrumbs
Preparation of Salmon Balls
First, peel the potatoes, wash them, cut into pieces and boil them until soft, then drain and let them cool slightly.
Meanwhile, in a food processor, put the salmon, garlic cloves, parsley, egg, and potatoes, and blend well.
Then add the breadcrumbs and blend again to complete the mixture.
Shape the mixture into balls; if you prefer them smaller, obviously you will have more.
Roll them in breadcrumbs, heat the oil for frying, fry the balls a few at a time, and drain on absorbent paper.
Alternatively, bake in the oven with a little oil at 392°F for 15-20 minutes.
Serve hot.
