Close up view of Saigon style wild rice and salmon fritters on a white plate garnished with red curry mayonnaise.

Saigon Style Wild Rice & Salmon Fritters with Red Curry Mayonnaise

Award-winning recipe from the “Explore the Wild Rice” recipe contest.

  • Servings
    18 fritters
  • Serving Size
    1 fritter


  • 2 cloves garlic, peeled
  • 2 shallots, peeled, coarsely chopped
  • 1 jalapeno pepper, stemmed and seeded
  • ½ cup cilantro leaves, plus more for garnish
  • 3 tablespoons fish sauce, divided
  • 1 egg
  • 3 cups cooked wild rice blend
  • 8 ounces cooked salmon, flaked
  • 1 ½ cups panko breadcrumbs or crushed crisp rice cereal
  • 2 cups vegetable oil, for frying
  • ⅔ cup mayonnaise
  • 2 teaspoons red curry paste
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar


  • Combine the garlic, shallots, jalapeno, cilantro, 2 tablespoon 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, 1 tablespoon 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

  • Calories 190
  • Total Fat 14g
  • Cholesterol 25mg
  • Sodium 450mg
  • Carbohydrates 11g
  • Protein 6g