There’s nothing better than turning a fresh local catch into something fun, simple, and seriously moreish. These crispy Aussie salmon balls from WIRFAB Leader, Cara Cummings, are a crowd-pleaser—perfect for an easy appetiser, family dinner, or a platter for sharing after a day on the water.
Ingredients
(serves four)
400g Aussie salmon fillets (de-boned)
Salt and pepper
1-2 tsp sumac
1-2 tsp thyme
1 tbsp grated parmesan
1 egg
3/4 cup fresh bread crumbs
1 tbsp ground parmesan
1 tbsp sesame seeds
Vegetable oil
Method
1. Place the salmon into a food processor with the egg, parmesan, sumac, thyme, salt and pepper.
2. Blitz in short bursts till the consistency just turns to a smooth paste.
3. Divide mix into 16 and roll into balls.
4. Mix the parmesan and sesame seeds through the breads crumbs and roll each salmon ball in the crumb mix, pressing lightly to ensure an even coating.
5. Heat the oil in a wok or deep pan and cook the balls in batches. Turning consistently until they are golden brown all over.
Tips
These balls are great as an appetiser or tapas and can be made and frozen ahead of time. To reheat, place frozen balls on a baking tray and heat for 15 minutes at 180 degrees.
Enjoy while hot!
Got a favourite way to cook your catch? Tag us @wirfabnetwork or use #WIRFABCatchnCook to share your version!
Find more seafood recipes from our WIRFAB Leaders in our resources section.
Learn more about Australian Salmon via the Victorian Fisheries Authority website.