 |
Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 16 |
|
Bite into these crisp balls and enter into a gooey center. The Optional sauce is very good but you can use you favorite tarter sauce or squeeze lemon over the balls to keep it lower fat. Salmon, scallions, rosemary, pimientos, cranberries, mozzarella are the required ingredients for this RSC #14. Ingredients:
1 lb salmon, cubed |
1 green onion, sliced |
1/4 teaspoon fresh rosemary, minced |
3 fresh basil leaves, chopped |
1/4 cup minced pimiento |
1/4 cup dried cranberries (optional) |
1 pinch chili pepper flakes |
1/4 teaspoon garlic powder |
salt and pepper |
1 egg, whisked lightly |
3 ounces mozzarella cheese, cut into 12 cubes |
3/4-1 cup panko breadcrumbs, flakes |
1/2 cup mayonnaise |
1 green onion, sliced |
1 tablespoon lemon juice |
1/4 cup diced pimento pepper |
2 basil leaves, minced |
1 garlic, minced |
1 tablespoon pickle relish |
2 green olives, minced |
peanut oil, safflower oil, sunflower oil, and canola oil |
Directions:
1. Make Optional Sauce by mixing all ingredients for sauce together, chill till ready to serve. You can use your favorite dipping sauces.
2. In a food processor place all salmon ball ingredients except, cheese and panko crumbs. Pulse 3-4 times till chunky smooth.
3. Divide the salmon mixture into 12. Place each 1 section of the mixture in hand and put cube of cheese on the salmon encasing the cheese with the mixture to form a ball. Repeat with all 12. Roll in panko crumbs.
4. Heat 2-3 inches of oil in a deep heavy pot to 350-375 degrees.
5. Place 6 rolls in and cook for 3 minutes. remove to paper towel to drain. Regulating the heat if necessary to keep that oil temperature between 350 and 375 degrees F.
6. Fry the remaining 6 and drain on paper towel.
7. Serve with dipping sauce and enjoy the gooey center.
8. Don`t overcook!
|
|