This is one of our favourite snacks and a great way to pack in a big dose of omega 3’s plus the salmon bones and skin are packed with vital minerals and proteins. Even people who don’t like fish have told us they LOVE our Thai Omega Balls. Give em a go!
- 418g tin of wild red salmon (with skin and bones)
- Juice of 2 limes
- 5 heaped dessertspoons of desiccated coconut
- 5 anchovies in olive oil, finely chopped
- 2–3 teaspoons of crushed chilli (more if you like a kick)
- 1 egg
- Handful of fresh coriander chopped
1 Pre heat the oven to 180 ̊C/350 ̊F/gas mark 4.
2 Grease an ovenproof tray with coconut oil or line with greaseproof paper.
3 Drain the juices from the tinned salmon and place in a large bowl.
4 Add in the lime juice, anchovies, desiccated coconut, crushed chillies, egg and fresh coriander.
5 Stir to combine all the ingredients thoroughly. You can taste the mixture at this stage and amend if you need (more lime, more chilli, etc)
6 Using clean hands take handfuls of the mixture and carefully shape into golf sized balls.
7 Put the balls on the prepared tray and place in the oven to bake for around 20 minutes until they start to crisp. You can turn off the oven and leave the balls to bake a little longer if you like a crispy bite to your balls.