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Salmon and veggie balls
These salmon and veggie balls are gluten free, dairy free, egg free and packed full of yum! Kid approved and perfect for the lunchbox or even baby led weaning.
5
from
4
votes
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
24
balls
Calories:
131
kcal
Author:
Kylie
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Ingredients
▢
300
grams
fresh salmon
skin off
▢
200
grams
sweet potato
▢
2
carrots
grated
▢
1
zucchini
grated
▢
1
teaspoon
dried dill
▢
Olive oil spray
Instructions
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)
Recipe video
Nutritional Information
Serving:
4
g
|
Calories:
131
kcal
|
Carbohydrates:
11
g
|
Protein:
11.3
g
|
Fat:
4.7
g
|
Saturated Fat:
0.8
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
23
mg
|
Sodium:
85.7
mg
|
Fiber:
2.2
g
|
Sugar:
3.4
g
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