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Salmon & Spinach Fishballs

Updated: May 8

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 the healthy omega-3 fats which we want to be eating plenty of.


You can also make these 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.





Recipe


Servings: Makes 24 balls

Prep time: 35 minutes

Cook time: 5 minutes


Ingredients

  • 2 medium potatoes

  • 200g salmon fillet (skinned)

  • 250-350ml milk

  • 150g spinach

  • 1 small onion

  • 1 garlic clove

  • 1 tsp dried parsley

  • 1 tbsp tomato puree

  • 2-3tbsp flour

  • 2 eggs (lightly beaten)

  • 120g breadcrumbs

Method

  1. Place the potatoes in salted water for 20 minutes (or until soft)

  2. Sautee the onion, garlic and parsley over a low heat for 10-15 minutes until soft and lightly golden

  3. Poach the salmon in the milk until cooked, then flake it onto a plate to cool

  4. Cook the spinach until wilted then squeeze out the excess water and finely chop.

  5. Drain the potato and mash before transferring to a mixing bowl

  6. Combine the cooled potato and salmon with the onion mixture, salmon, tomato puree and spinach and season to taste.

  7. Take 1tbsp of the mixture and roll into a ball. Pop to one side and repeat until you have around 24 balls

  8. Pop the balls into the flour and shake off any excess

  9. Dip them into the egg

  10. Roll them into the breadcrumbs

  11. Fry the balls in olive oil for 2-3 minutes until golden brown


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