What you need:
– 2 medium russet potatoes (around 150g)
– 200g salmon fillet
– 4-6 pieces thinly sliced ginger
– ginger powder
– 1/4 cup milk
– 1 tbsp coriander, finely chopped
– 2 tbsp carrots, finely chopped
– 1 tbsp red pepper, finely chopped
– 1/4 large onion, finely chopped
– 1/2 cup corn kernel
– 1 egg
– bread crumbs
– salt and pepper
Peel off the skin of the potatoes and slice into smaller pieces. Boil a pot of water and cook the potatoes for 12 minutes or until tender. Drain the water and mash the potatoes. Add the milk and mix together. Set aside to cool.
While the potatoes are boiling, you can start preparing the salmon already. Cut the fillet into two pieces. Season both sides with salt and ginger powder, then place ginger slices on top and bottom of the fillet. Transfer to the basket of the airfryer. Preheat the airfryer at 180 degrees then cook the salmon for 5 minutes. When done, transfer to a bowl and use a fork to flake the salmon to small pieces.
Add the chopped coriander, carrots, red pepper, onion, and corn. Mix together. Transfer the mashed potato to the salmon mixture and mix again. Add salt and pepper. You can taste the mixture first before adding the egg. Adjust the taste to your liking. Add the egg and mix thoroughly.
Pour some bread crumbs into a bowl. I used a cookie dough scooper to scoop the mixture and make into balls. Cover the balls with bread crumbs. Brush or spray some oil onto the balls.
Set the airfryer to 180 degrees. Place the salmon balls in the basket and cook for 10 minutes or until golden brown. Serve with mayo and lemon on the side.
Great as appetizer or main dish. Enjoy!
With this recipe, I was able to make around 30 salmon balls.