by Donna Mccay

Created on: July 22, 2008   Last Updated: February 05, 2012

Salmon patty balls are really delicious dipped in a variety of homemade dips. Have the grandchildren help make the salmon patty balls and the dips.

They will appreciate and eat more because they help make the simple and outstanding dips and salmon patty balls. Your company will love it and so will your family and friends!

Fun and laughter will fill the kitchen. Don't be afraid to let yours kids help in the kitchen as they will see how much time it takes to make great foods for the family.

Salmon Patty Balls

1 can of pink salmon (no need to drain)
2 eggs
1 cup crushed corn flakes
1/2 cup seasoned dry bread crumbs
1/2 cup instant oatmeal
2 tablespoons dry ranch seasoning mix
1/2 cup chopped scallions
1 Tablespoon of fresh chopped parsley
2 teaspoons of minced garlic
1/4 cup olive oil
1 Tablespoon onion flakes

Mix all ingredients in electric mixer bowl. Roll in small balls. Place on cookie sheet sprayed with Pam Butter spray.

Bake at 350 degrees for 15 minutes. Turn salmon balls on other side and cook another 15 minutes.

Oven temperatures vary so keep a close eye. You may only need to cook for 10 minutes then turn to other side for 10 minutes.

Cool and serve

Here are some dips for your guests to try with a toothpick in a salmon patty have them try each dip to see which one they like. Be sure to have the recipe handy so they may copy their favorite dips.

Salsa dip

1 cup salsa
1 cup non fat yogurt

Mix well and refrigerate overnight

Serves 4

Dijon dip

2 cups nonfat yogurt
2 cups of fat free Dijon mustard
1/2 cup snipped fresh chives
1 Tablespoon lemon juice

Mix first 3 ingredients in bowl with a whisk till smooth
Chill overnight

Add lemon juice to taste when used

Serves 8

Onion dip

1 cup non fat plain yogurt
1/2 Tablespoon of dry onion flakes

Mix well
Refrigerate over night

Serves 4

Green chili dip

2 cups fresh or frozen green chili, chopped
1 medium onion chopped
1 clove garlic, minced

Combine all ingredients in saucepan
Add 2 cups water
1 Tablespoon oregano
1 teaspoon ground cumin
1 teaspoon sea salt

Cover and cook until onion is soft

Optional: Can be thickened with 1 Tablespoon cornstarch

Serves 4

Kiwi pineapple salsa

4 small kiwi fruit peeled and diced
1/2 cup diced pineapple
1/4 cup red or green bell pepper, diced
2 Tablespoons diced red onion
1/4 cup minced chives
2 cups vegetable stock
1 teaspoon black pepper
2 Tablespoons chopped scallions
1 mango diced

Mix all ingredients in medium bowl
Cover bowl and chill in refrigerator overnight

Serves 4

Fat-free yogurt dip

1 10 oz container of fat free yogurt
1 package Good Seasons Fat Free Italian Dressing

Mix
Chill overnight

Serves 3

Learn more about this author, Donna Mccay.
Click here to send this author comments or questions.