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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Tasty Salmon and Millet Rissoles

Gluten Free Dairy Free Nut Free

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)
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.

Tip:
Serve with homemade tomato sauce or cucumber relish.


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