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, and these salmon balls are great for doing just that! Serve with Homemade Ketchup or a cucumber and yogurt relish. They make a great lunchbox snack too!
Ingredients
Method
| 14 oz Raw Salmon Fillets Or 1 (15oz) Can Wild Salmon, drained | |
| 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 (leave out for babies) | |
| 1 Cup Rice Breadcrumbs, to coat | |
| ½ Tbsp Dijon Mustard, (optional) | |
| Coconut Or Olive Oil (Optional) |
| 1. | Preheat oven to 335°F. |
| 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 the 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, 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. |
