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  • 2 slices white bread
  • 1 sweet potato weighing 275g
  • 1 bunch spring onions, sliced
  • 3 tbsp sweetcorn
  • 150g salmon diced
  • 40g parmesan, grated
  • 1 tbsp sweet chilli sauce
  • 1 tbsp fresh dill, chopped


Prick the sweet potato. Cook in the microwave for 8 to 10 minutes until soft. Leave to cool.
Put the bread into a food processor and whizz to make fine crumbs.
Scoop out the potato and add to the processor with the spring onions, parmesan, salmon, corn, dill and sweet chilli sauce. Whiz until finely chopped. Shape into 20 to25 balls.
A little oil in a large frying pan. Add the balls and fry for about 10 to 12 minutes until golden and cooked through.
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