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Salmon Footballs

by Mummyathome (follow)
Easy (2874)      Lunch (1798)      Family (1525)      Kids (743)      Fish (236)      Salmon (118)      Picnic (35)     
A great finger food for older babies and toddlers and a perfect addition to any lunchbox or picnic for the whole family. The footballs can be frozen once cooked and reheated in the oven or quickly dry fried, alternatively, eat them at room temperature.

I sometimes add a couple of tablespoons of cooked peas and sweetcorn or cooked pepper chunks to give the footballs added texture and nutrition.

Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Makes: 20 footballs

300g potato
140g salmon fillet
Knob of butter
2 tbsp milk
1 tbsp chopped chives
3 tbsp tomato ketchup
1 tbsp mayonnaise
1 egg, lightly beaten
100g breadcrumbs
Oil for frying
2 tbsp flour

Peel, chop and boil the potato until they are tender. Transfer to a mixing bowl and fork mash the potato.

Add the chives, ketchup and mayonnaise to the potato and mix together, I find using hands works best to really knit the mixture together.

Place the salmon fillets in a microwave safe bowl. Dot the top with the butter and milk, cover with pierced cling film and cook in microwave for 2-3 minutes until cooked through.
When cooled, remove the skin from the salmon and flake the flesh into the potatoe mixture and knead it in, trying not to break the fish flakes up too much.

Take roughly 1.5 tablespoons of the mixture and roll into a ball. Continue doing this until you have used all the mixture.

Place the egg, breadcrumbs and flour into separate, shallow bowls.
Dust each ball in the flour, dip in the egg and then roll in the breadcrumbs. Try to coat the balls evenly.

You can deep fry the salmon footballs but I pefer to shallow fry in a little oil. Cook for about 3-4 minutes, turning to cook the balls evenly.

The balls will turn crisp and golden and have a lovely outer crunch before hitting the softer potato texture.

I like this Recipe - 4
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