⏰ Prep minutes 20 minutes
👶🏻 Suitable from 6 months, cut into smaller pieces
❄️ Store in the fridge for one day, or freeze uncooked for up to 3 months.To freeze place the uncooked balls on a tray in the freezer, when firmed transfer in a freezer bag. Defrost in the refrigerator overnight if you want to fry them or cook in the oven from frozen.
These Potato & Salmon balls are a nutritious dinner all family will love! You’ve got to try these recipe packed with omega-3 and with an excellent source of protein!
(for approximately mini 25 balls)
250 canned salmon, drained or fresh cooked salmon*
200g cooked potatoes
80g breadcrumbs, plus extra for coating
Handful of chopped chives*
1 tbsp lemon juice
Salt & pepper to taste
Olive oil for cooking
*NOTE: you can substitute with canned tuna. You can also change the herbs to suit taste.
In a large bowl or food processor smash the cooked potatoes.
Then add salmon, breadcrumbs, egg, lemon juice, chives, salt & pepper and mix together with a fork/or blend until completely combined.
If the mixture is too wet, cover and place into a bowl, and refrigerate for approximately 30 minutes, for a best texture, easily to work with.
After then, if the mixture is still too wet add a little of breadcrumbs, but remember that this mixture should be soft.
With lightly wet hands, roll the mix into equal walnut-size balls and coat them with a little of breadcrumbs.
Heat a little olive oil in a pan and fry the balls in batches over a medium heat until golden and crisp.
Remove from the pan and put them on a paper towel to drain any excess oil.
OR You can cook them in the oven for a light dinner at 180°C for about 15-20 minutes or until crispy and golden, but they will be not so good-looking as the fried ones.