Salmon Footballs

Salmon Footballs recipe by Annabel Karmel

Salmon Footballs

When your child refuses to eat anything from a spoon, try making these nutritious Salmon Footballs  – perfect for tiny hands.

For more finger food inspiration, next try these delicious superfood Chicken, Quinoa and Apple Balls

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1 medium potato, unpeeled (approx 150g)
70g salmon fillet
a squeeze of lemon juice
a knob of butter (or dairy-free alternative)
2 spring onions, chopped
1 tsp sweet chilli sauce (optional)
2 tbsp tomato ketchup
1/2 tbsp mayonnaise
1 tbsp seasoned flour
1 egg, lightly beaten
50g breadcrumbs
2 tbsp sunflower oil for frying
salt & freshly ground black pepper


  1. Boil the potato in lightly salted water for 25 to 30 minutes until tender when pierced with a table knife.
  2. Drain and when cool enough to handle, peel and mash.
  3. Cook the salmon in the microwave for a couple of minutes with the squeeze of lemon juice and knob of butter. Flake onto a plate and leave to cool slightly.
  4. Mix the potato with the spring onions, chilli sauce, ketchup, mayonnaise and salt and pepper to taste.
  5. Fold in the flaked salmon, being careful not to break the fish up too much.
  6. 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.
  7. Heat the oil in a non stick pan and fry the fishcakes for 2 to 3 minutes on each side until golden.
  8. Alternatively preheat an oven to 180C  / 160C Fan and cook the chicken balls for  about 15 minutes turning halfway through until cooked through
  9. You can shallow fry the footballs in 2 tbsp of oil but they won’t keep their round shape so well.

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