Perfect for little ones and adults alike... and ideal for batch cooking as they can be frozen.
These fishballs were a bit of an experiment. But they went down a treat, with the hubby sneaking a few in when he thought I wasn't looking! I've used fresh salmon fillets but canned salmon would work just as well. Both are high in healthy omega-3 fats which we want to be eating plenty of.
You can also make this gluten and dairy free by switching the flour, breadcrumbs and milk to free from alternatives.
These go beautifully with a fresh salad. Or cooled they make a great lunchbox addition.
Servings: Makes 24 balls
Prep time: 35 minutes
Cook time: 5 minutes
2 medium potatoes
200g salmon fillet (skinned)
1 small onion
1 garlic clove
1 tsp dried parsley
1 tbsp tomato puree
2 eggs (lightly beaten)
Place the potatoes in salted water for 20 minutes (or until soft)
Sautee the onion, garlic and parsley over a low heat for 10-15 minutes until soft and lightly golden
Poach the salmon in the milk until cooked, then flake it onto a plate to cool
Cook the spinach until wilted then squeeze out the excess water and finely chop.
Drain the potato and mash it before transferring it to a mixing bowl
Combine the cooled potato and salmon with the onion mixture, salmon, tomato puree and spinach and season to taste.
Take 1 tbsp of the mixture and roll it into a ball. Pop to one side and repeat until you have around 24 balls
Pop the balls into the flour and shake off any excess
Dip them into the egg
Roll them into the breadcrumbs
Fry the balls in olive oil for 2-3 minutes until golden brown