A simple and nutritious recipe ideal for younger family members who are new to fish or perhaps not quite convinced – these tasty Salmon and Sweet Potato Balls are sure to convert them.
Ingredients
2 slices white bread
1 sweet potato (approx 275g)
1 bunch spring onions, sliced
3 tbsp sweetcorn
150g salmon diced
40g Parmesan, grated (or dairy-free alternative)
1 tbsp sweet chilli sauce
1 tbsp fresh dill, chopped
1 sweet potato (approx 275g)
1 bunch spring onions, sliced
3 tbsp sweetcorn
150g salmon diced
40g Parmesan, grated (or dairy-free alternative)
1 tbsp sweet chilli sauce
1 tbsp fresh dill, chopped
Method
- 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, sweetcorn, dill and sweet chilli sauce. Whiz until finely chopped. Shape into 20 to 25 balls.
- Add a little oil in a large frying pan. Add the balls and fry for about 10 to 12 minutes until golden and cooked through.
- To oven cook preheat the oven to 200C /180C Fan. Line a baking tray with non stick paper, drizzle with oil and roll the balls in the oil. Bake for 15 minutes turning over halfway through.
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