Serves: 36 rissoles|Prep: 60 min
Serves: 36 rissoles|Prep: 60 min
Most kids love to eat anything they can shovel into their mouth at one go. These salmon balls are great for doing just that! Serve with a sweet home-made tomato salsa or a cucumber and yoghurt relish. They make a great lunchbox snack.
Ingredients
Method
| 400g raw salmon fillets or 425g can of drained salmon (choose wild and canned in olive oil if possible) | |
| ¼ cup of raw corn kernels | |
| ¼ cup of grated carrots | |
| 1 leek, finely diced | |
| 1 cup millet, cooked | |
| ½ cup rice flour | |
| 1 egg | |
| ½ tsp mixed herbs | |
| 2 tbsp fresh squeezed orange juice | |
| 2 apricots (optional) | |
| ½ tsp Himalayan sea salt | |
| Rice crumbs to coat (optional) | |
| ½ Tbsp Dijon Mustard, (optional) | |
| Coconut Or Olive Oil (Optional) |
| 1. | Preheat oven to 180°C. |
| 2. | Place all ingredients together in a high speed processor and blend until a smooth consistency is reached. |
| 3. | Using your hands, roll mixture into mini rissoles. If mixture is too wet add more flour. |
| 4. | Cover each ball with rice crumbs. |
| 5. | Place balls on a greased baking paper lined oven tray and bake for approx 30 mins in medium oven, or until golden brown. |
| 6. | Alternatively, heat coconut oil in a large pan over medium heat and pan-fry rissoles for approx 3 mins each side until crispy and golden brown. |
