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  • 200g sweet potato
  • 75g cooked quinoa
  • 175g salmon
  • 85g white breadcrumbs
  • 40g fresh spinach roughly chopped
  • 30g Parmesan cheese, grated
  • 5 spring onions, sliced
  • 1 tsp fish sauce
  • 1 tbsp sweet chilli sauce


Prick the potato with a fork. Cook in a microwave for about 7 to 10 minutes until soft in the middle. Alternatively bake in the oven until tender. Leave to cool , then remove the skin.

Put all of the ingredients into a food processor and season. Whiz until finely chopped.

Shape into 20 balls and lightly coat in flour.

Heat a little oil in a frying pan. Fry the balls for 5 to 6 minutes until golden and cooked through.

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