Smoked Salmon Rice Balls

20
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (65.1 g)
  • Calories 180.1
  • Total Fat - 6.2 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 78 mg
  • Sodium - 225.5 mg
  • Total Carbohydrate - 23.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.9 g
  • Protein - 6.5 g
  • Calcium - 76.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

To make filling, heat rice according to packet directions and place in a large bowl to cool slightl and then add remaining ingredients and season with salt and pepper and mix well to combine.

Step 2

Using wet hands, roll 2 tablespoons of filling into balls to make 20 in total.

Step 3

Put flour into a shallow dish and lightly whisk eggs in a shallow dish and place breadcrumbs in another dish.

Step 4

One at a time, dust balls in flour seasoned with salt and pepper and then dip in egg, then roll in breadcrumbs, pressing to coat.

Step 5

Heat enough oil in a large, deep frying pan over a medium heat, to shallow-fry.

Step 6

Carefully add balls and fry, turning regularly, for about 5 to 7 minutes, or until golden brown.

Step 7

Remove using a slotted spoon and drain on absorbent kitchen paper.

Step 8

Serve warm balls with tzatziki

Tips & Variations


No special items needed.

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