Saigon Style Wild Rice and Salmon Fritters

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Perfect, snack size appetizers with a rich Thai flavor

~Created by Jennifer Beckman ~




Makes 18 fritters



Ingredients:
  • 2 cloves garlic, peeled
  • 2 shallots, peeled and coarsely chopped
  • 1 jalapeno pepper, stemmed and seeded
  • 1/2 cup cilantro leaves, plus more for garnish
  • 2 Tablespoons fish sauce
  • 1 egg
  • 3 cups cooked wild rice blend
  • 8 ounces cooked salmon, flaked
  • 1 1/2 cups panko breadcrumbs or crushed crisp rice cereal
  • 2 cups vegetable oil, for frying
  • 2/3 cup mayonnaise
  • 2 teaspoons red curry paste
  • 1 Tablespoon lime juice
  • 1 Tablespoon fish sauce
  • 1 teaspoon brown sugar
Cooking Instructions:

Combine the garlic, shallots, jalapeno, cilantro, fish sauce, egg and half of the cooked wild rice blend in the bowl of a food processor and process to form a coarse puree.

Combine the remaining rice blend and the flaked salmon, then scrape in the flavor puree. Mix well, until mixture comes together into a cohesive batter. Roll into walnut-sized balls, then roll in panko crumbs to coat.

Heat oil in a deep skillet to 350 degrees. Working in batches, fry the fritters until golden brown, turning frequently for even browning. Use a slotted spoon to remove them to a paper towel-lined plate.

Prepare the Red Curry Mayonnaise by whisking the mayonnaise, red curry paste, lime juice, fish sauce and brown sugar until smooth. Serve fritters topped with a dollop of red curry mayonnaise. Garnish with cilantro and serve hot.

Nutrition facts per serving: Calories: 190; Fat: 14g; Sodium: 450mg; Carbohydrates: 11g; Dietary Fiber: 4g; Protein: 6g


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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  


Recipes:
Portobello Mushrooms Stuffed with Wild Rice
CWR Tamales
CWR confetti shrimp salad
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Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.

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