Annabel Karmel's mini salmon footballs
- Preparation and cooking time
- Makes 10
- A little work
- 150g Potatoes, unpeeled and scrubbed
- 70g Salmon
- A squeeze of lemon juice
- A knob of butter
- 2 Spring onions, chopped
- 1tsp Sweet chilli sauce (optional)
- 2tbsp Tomato ketchup
- ½tbsp Mayonnaise
- 1tbsp Plain flour
- 1 Egg, lightly beaten
- 50g Breadcrumbs
- Sunflower oil, for shallow or deep frying
- 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.