“I love entertaining and these little salmon bites are a great thing to serve! You can make them ahead of time, they are full of veggies and flavour, they are a healthy alternative to many other canapés. I like serving them with fresh lemon wedges and some extra sprigs of dill.”
Ingredients
- ½ red onion, finely diced
- 2 cloves of garlic, minced
- 1 small bunch of dill
- 1 small tin of salmon with bones
- 1 small head of broccoli
- 1 medium sized sweet potato
- 3 tablespoons of almond meal
- 3 tablespoons of chia seeds
- 2 free range, organic eggs
- Juice of ¼ lemon
- Zest of ½ a lemon
- 50g of goals feta
Method
- Place sweet potato in boiling water and cook until tender. Drain and mash using a potato masher or fork. Put to one side.
- Remove the flowerets of broccoli from the stem and finely shred.
- Finely slice the dill and add to the broccoli.
- Combine the dill and broccoli with the onion, garlic, lemon juice, lemon zest and salmon.
- Mix well until all ingredients are combined.
- Crumble goats feta over the mixture.
- In a separate bowl, lightly whisk the eggs.
- Add eggs, sweet potato, almond meal and chia seeds to the rest of the ingredients and stir well until all combined
- Take a teaspoon full of the mixture, roll into a small balls and place on a baking tray (You may need to add a little more almond meal if the mixture is too wet).
- Bake in the oven at 200 degree Celsius for 20 minutes or until the outside is firm and crunchy.
- Serves with wedges of fresh lemon.
