Annabel Karmel's mini salmon footballs
- Preparation and cooking time
- Prep:
- Cook:
- Makes 10
- A little work
- 150g Potatoesunpeeled and scrubbed
- 70g Salmon
- A squeeze of lemon juice
- A knob of butter
- 2 Spring onionschopped
- 1tsp Sweet chilli sauce(optional)
- 2tbsp Tomato ketchup
- ½tbsp Mayonnaise
- 1tbsp Plain flour
- 1 Egglightly beaten
- 50g Breadcrumbs
- Sunflower oilfor shallow or deep frying
Method
step 1
Boil the potatoes in lightly salted water until tender (around 25 minutes). Drain and when cool enough to handle, peel and mash.
step 2
Cook the salmon in the microwave for a few minutes with the lemon juice and butter, then flake and transfer to a plate.
step 3
Mix the potato with the spring onions, chilli sauce (if using), ketchup and mayonnaise. Fold in the flaked salmon, being careful not to break it up too much.
step 4
Take tablespoonfuls of the mixture and form into 10 mini balls if you’re deep frying, or 10 mini patties if shallow frying. Coat with the flour, beaten egg and breadcrumbs.
step 5
If making mini balls, deep fry them in a good inch-depth of hot oil for a few minutes until crisp and golden. If making mini patties, shallow fry them in 2tbsp of hot oil for a few minutes on each side until golden.