Full of flavour as well as health benefits. Each oven-baked crispy fritter is rich in omega-3, as well as protein and fibre.
First published at www.transformationcookbook.com
350g salmon fillets, skinless
2 cups pumpkin, cooked and mashed
1/2 cup corn kernels
canola oil cooking spray
1 cup peas, fresh or thawed
2 radishes, ends removed and grated
1 zucchini, grated
1 red onion, chopped
1 tsp ground paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/4 cup coriander leaves, chopped
50g low fat mozzarella, grated
salt & pepper to season
Lime-Dill dipping sauce: (optional)
100g low-fat greek yogurt
1/4 cup dill leaves, chopped
1 garlic close, crushed
1/2 lime, freshly squeezed
1/4 tsp ground cumin
rock salt & cracked pepper
Step 1 – Pre-heat oven to 200°C and bake salmon fillets until cooked, then flake with a fork.
Step 2 – In a small bowl mix together all the ingredients for the dipping sauce, cover and refrigerate until serving.
Step 3 – In a large bowl mix together all other ingredients thoroughly until mixture comes together.
Step 4 – Line a baking tray and spray with oil. Shape mixture into 10 evenly sized balls and place onto tray. Press gently to flatten, Bake for 20-25 minutes until golden. Amazeballs can be eaten hot or cold.
• For convenience, you can substitute the fresh salmon fillets for a 425g can of red salmon, well drained.
• If you want crispier fritters you can pan fry them instead of baking.
• Amazeballs can be frozen for up to 2 months.