• 70g salmon fillet
  • A squeeze of lemon juice
  • A knob of butter
  • 2 spring onions, chopped
  • 1 tbsp chopped fresh dill
  • 1 tsp sweet chilli sauce
  • 2 tbsp tomato ketchup
  • 1/2 tbsp mayonnaise
  • 1 tbsp seasoned flour
  • 1 egg lightly beaten
  • 50g breadcrumbs
  • Sunflower oil for frying
  • A little salt and black pepper (over one year)


1 Boil the potato in salted water (no salt for babies under one) for 25 -30 minutes until tender . Drain and when cool enough to handle , peel and mash.

2 Cook the salmon in the microwave on high for 2 to 3 minutes with a squeeze of lemon juice and a knob of butter. Flake the fish onto a plate and leave to cool.

3 Mix the potato with the spring onions, dill, chilli sauce. Ketchup. Mayonnaise and salt and pepper to taste (if using). Fold in the flaked salmon taking care not too break up the fish too much.

4 Take 1 1/2 tbsp of the mixture and form into a ball. Repeat until you have used up all the mixture. Dust each ball in seasoned flour, dip in the egg and then roll in the breadcrumbs.

5 Heat some sunflower oil in a non stick pan and fry the footballs until golden.

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