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

Thanksgiving 

Thanksgiving is a time for enjoying the bountiful gifts of the Earth.
For hundreds of years, Wild Rice has been a traditional ingredient of American feasts.  
Try one of these recipes and make Wild Rice part of your family’s Thanksgiving tradition.


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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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