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  • 1 x 215g can red salmon, drained
  • 2 tbsp Panko breadcrumbs
  • 2 tbsp tomato ketchup
  • 3 Spring onions, finely chopped
  • Extra Panko breadcrumbs for coating
  • Sunflower oil for frying


Flake the salmon into a mixing bowl. Add the remaining ingredients. Fork together the salmon, breadcrumbs, ketchup and chopped, spring onions .

Shape into 6 rissoles and coat in extra breadcrumbs

Heat a frying pan. Add 2 tbsps of oil. Add the rissoles and fry for 2 to 3 minutes until golden and cooked through

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