Salmon Rissoles


• 2 (14.75 ounce) cans salmon, drained and flaked
• 2 cups crushed cornflakes cereal
• 1 onion, diced
• 2 eggs, beaten
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 quart SOLIA Style oil for frying


In a medium bowl, mix salmon, crushed cornflakes, and onion. Blend in the eggs. Season with basil, oregano, and thyme. Form the mixture into 1 inch balls. Roll in flour to lightly coat.

Heat SOLIA Style oil in a large, heavy skillet or deep fryer to approximately 375 degrees F (190 degrees C). In batches, fry the salmon balls for about 15 minutes, until golden brown. Drain on paper towels.