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Incognito: Rustic Salmon Balls

My son passed a salmon food challenge last year, this was a huge milestone for us, he can now have another food protein and get the added benefits of omega 3 from fish.  However, feeding a toddler strong-tasting food is difficult at times and even more tricky when you have to ensure that they eat it regularly.  So after much thinking I have come up with a recipe which semi-disguises the taste of salmon, with the inclusion of apple, several vegetables and some spices.  It may sound like it’s intensive but it really isn’t, if you organise your cooking process, this recipe is really quick and easy.

Just remember my tips for safe cooking, you can find them here.

Ingredients:

  • 410 gram, tin of John West Pink Salmon or any other type of processed salmon; drained and bones removed
  • 1 onion
  • 1 garlic clove
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground cummin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of iodised salt
  • 1 tablespoon of tomato ketchup
  • 1 handful of finely chopped fresh cilantro (coriander) or parsley (0ptional)
  • 1 tablespoon of lemon juice
  • 1 potato cooked and mashed
  • 1 sweet potato cooked and mashed
  • 1/4 cup of peas cooked and mashed
  • 1 corn on the cob cooked and mashed
  • 1 apple grated
  • 1 carrot grated
  • 2 cups of bread crumbs to coat the balls (optional)
  • 3 tablespoons of olive/canola oil

Step 1

Cook and mash the potato, sweet potato and peas,; cook and trim the corn and separate the corn kernels; leave to cool.

Dice the onion and garlic, saute until transparent in a tablespoon of olive or canola oil; add spice mix, turmeric, coriander, cummin and salt, brown until aroma is released, add a teaspoon of water if the mix is catchy on the pot base.  Leave to cool.

Grate apple, carrot into a bowl, add salmon, tomato ketchup, lemon juice and gently combine.

Step 2

Add all ingredients into one bowl and gently combine, add a tablespoon of flour, if the mix is looking wet, just to bring it together.

Shape into balls or patties, whatever you prefer.

Roll into bread crumbs, this is optional.

Step 3

Lightly pan fry the patties in a small amount of olive or canola oil

This mixture will produce a large amount of salmon balls, it’s great for lunch or dinner – with a salad.

Because this mix makes so many salmon balls, I tend to freeze quite a few ;  when I do this I skip Step 3 – that is I don’t fry them, rather I wait until after I defrost them, then I pan fry them with a tiny bit of oil to warm them through and obtain a golden hue to the breadcrumbs.

Bon Appetit!

Trackbacks/Pingbacks

  1. Salmon Bake (for fussy eaters) | INTREPID allergy mum - April 5, 2013

    […] son is a bit over the rustic salmon balls I make, he has this dish once a week to keep the allergy troll away;  high allergy foods need to be […]

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