INGREDIENTS

1kg salmon skinned and boned 

1/2 cup fresh dill roughly chopped 

1/2 cup roughly chopped fresh basil

1/2 cup fresh roughly chopped flat leaf parsley

250gms fresh baby spinach 

1 teaspoon dried chopped chilli 

1/2 cup olive oil

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METHOD

1. Place all ingredients herbs, greens  and olive oil in a food processor or blender and blend until well combined

2. Once combined add the salmon and blend well

3. Place small rolled balls of the mixture into a heated frying pan with some olive oil, or heaped spoon fulls into a deep fryer. If frying on the stove, or baking in the oven, make sure they are well cooked prior to turning, as they will crumble due to the high moisture content

4. To cook in the oven, place on a grease proof lined oven tray at 180 degrees for 20 minutes, turning in between to ensure both sides are golden

5. Serve warm, or cold, and store in an airtight container in the refrigerator for up to 3 days, they can also be frozen in an airtight container for up to 3 months once cooked

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​SUGGESTIONS AND TIPS;

Prawns, crab meat or other white fish can also be used in place of salmon, varying the fresh and dried herbs to suit your preference at the time of cooking is also another option.

You could also coat the balls in sesame seeds or gluten free breadcrumbs before cooking for a slightly different texture.

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