Fish fingers are popular and a go-to fish dish for many households, but it’s very important to make sure that your little one gets omega 3s from oily fish like salmon twice a week. Try these tasty salmon footballs which make perfect finger food.
Salmon Footballs
- Suitable For Freezing
- 20 Mins.
- 20 Mins.
- 10 Salmon balls
Recipe Saved
Ingredients
1 medium potato , skin on (approx. 150g)
70g salmon fillet
A squeeze of lemon juice
A knob of butter (or dairy-free alternative)
2 spring onions, chopped
1 tbsp chopped fresh dill
2 tbsp tomato ketchup
1 tbsp sweet chilli sauce (optional)
½ tbsp mayonnaise
1 tbsp flour
1 egg lightly beaten
50g breadcrumbs
Sunflower oil for frying
Salt and pepper (for babies over one year)
70g salmon fillet
A squeeze of lemon juice
A knob of butter (or dairy-free alternative)
2 spring onions, chopped
1 tbsp chopped fresh dill
2 tbsp tomato ketchup
1 tbsp sweet chilli sauce (optional)
½ tbsp mayonnaise
1 tbsp flour
1 egg lightly beaten
50g breadcrumbs
Sunflower oil for frying
Salt and pepper (for babies over one year)
Method
- Boil the potato in salted water for 25 to 30 minutes until tender when pierced with a knife. Drain, and when cool enough to handle, peel and mash.
- Cook the salmon in a 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 slightly. Mix the potato with the spring onions, dill & chilli sauce (if using), tomato ketchup, mayonnaise and salt and pepper (for babies over one).
- Fold in the flaked salmon being careful not to break up the fish too much.
- Take 1 ½ tbsp of the mixture and form into a ball. Repeat until you have used up all the mixture.
- Dust each ball in the flour, dip into the egg and then roll in the breadcrumbs.
- Heat some sunflower oil in a non stick and saute the salmon footballs for 2 to 3 minutes.
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