These salmon and veggie balls are sponsored by Caruso’s Natural Health and new Caruso’s Children’s Kids Brain and Eye Health.
These salmon and veggie balls not only taste delicious, but they are quick to make, super versatile, and they contain ingredients that are perfect for helping to boost brain and eye health in kids! Gluten-free, egg-free and dairy-free, they are a perfect protein boost for kids!
Why you're going to love this recipe
All kids love food shaped liked balls. But these are more than just shaped cutely! Here’s why you're going to love this recipe:
- major kid approval, like bliss balls, and meatballs they are easy to eat and easy to handle
- familiar flavours and a soft texture
- perfect for baby led weaning, as a finger food or even as a lunchbox treat (we even pop them on skewers!)
- good protein hit for the lunchbox
- healthy, natural ingredients
- freezer friendly
- baked not fried, so much healthier than most fishcakes
I'm always trying to think of easy ways to make the lunchbox better for kids and these are perfect for it as they are packed with protein. They also freeze well, defrost overnight in the fridge before popping in the lunchbox- with or without the skewers! Perfect as a lunchbox filler that helps you to move away from the sandwich.
What goes into the recipe
Don't forget to scroll to the recipe card for quantities and full instructions
- Salmon: is really high in omega 3! It also contains a whole host of other goodness in the form of 42% of your daily protein requirements (from just 100 grams), vitamin D, vitamin B6, vitamin B12, phosphorous, magnesium, potassium and selenium. By using fresh salmon in this recipe, the balls don’t dry out.
- Sweet Potato: these orange wonders have the lowest GI of any root vegetable, they’re high in Vitamin A, C, B6, dietary fibre, potassium, folate, niacin and calcium
- Carrots: full of fibre, vitamin K1, beta carotene, potassium and antioxidants.
- Zucchini: full of vitamin A and vitamin C, antioxidants
How to make this recipe
- Peel, chop and steam the sweet potato. You can do it in the microwave, in a steamer, in your thermomix or whatever suits you! (Image 1)
- Grate the carrots and zucchini. (Image 2)
- Combine the salmon, dill and cooled sweet potato in the bowl of a food processor. (Image 3)
- Process until smooth. (Image 4)
- Stir through the carrots and zucchini. (Image 5)
- With wet hands roll into balls. (Image 6)
- Pop them on an oven tray. Spray with olive oil and bake at 190 degrees celsius (375F) for 20 minutes. (Image 7)
Brain and Eye Health for kids
Caruso's Children's Brain Health
Caruso's Children's Brain Health is a high strength omega-3 fish oil with concentrated DHA, iodine and phosphatidylserine.
Caruso's Children's Eye Health
Caruso's Children's Eye Health is a high strength fish oil formula with added nutrients including vitamin A and Lutemax 2020®. In a delicious natural orange chewable capsule. Ideal for any growing child.
Caruso's Children's Eye Health is a high strength formula from sustainably sourced fish oils to support healthy eye development, healthy eye vision as well as help support brain and mental function. Formulated for any growing child for over the age of 2 years.
- Support healthy vision and eye development
- Support healthy eyesight and eye function
- Assist eye adaption to variations in light intensity
- Maintain brain development and cognitive function
- Support immune system health and general function
Expert Tips and FAQs
Make the salmon balls with wet hands- it makes it much easier to shape them into balls! Preheat your oven so that they cook evenly.
Up to 3 days.
Yes! They freeze really well and defrost well too, so they are perfect for that.
Yes, you can, but they will have a drier texture.
They are great served as a finger food or as a part of a larger meal. In the lunchbox or for toddlers I just tend to serve them with some fresh chopped veggies. They are also great on top of pasta, served on a skewer, in a wrap
Yes! They are perfect for baby led weaning due to their soft texture.
More salmon recipes for kids
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Salmon and veggie balls
- 300 grams fresh salmon skin off
- 200 grams sweet potato
- 2 carrots grated
- 1 zucchini grated
- 1 teaspoon dried dill
- Olive oil spray
- Preheat oven to 190 degrees Celsius. (375F)
- Peel the sweet potato and chop into large chunks. Steam until soft and mashable. Cool.
- Combine the salmon and sweet potato and dill in the bowl of a food processor.
- Blitz until smooth.
- Add the salmon mixture to a large bowl and add the carrot and zucchini.
- With wet hands, form the mixture into 24 balls.
- Place onto an oven tray and spray with olive oil (or place in mini muffin trays).
- Cook for 20 minutes at 190 degrees celsius fancforced. (375F)