Years ago, my sister gave me a wonderful recipe for Thai chicken balls. With some modifications I
have come up with a crispy version using Atlantic salmon or canned red salmon. If you are using the
canned red salmon it is a good idea to keep the bones, incorporating them into the mixture for an
extra bit of calcium. These are delicious straight out of the oven, or cold the next day for lunch.

ingredients
3 tsp coconut sugar
1 tsp fish sauce
2 x 200g fillets of Atlantic salmon, pan fried or 400g canned red salmon
¾ cup peanuts, finely chopped
½ cup coarse bread crumbs (additional for coating salmon balls)
1 tbsp. red curry paste
1 tbsp. lime juice
3 fresh kaffir leaves, finely chopped
2 tbsp. sweet chilli sauce
2 tbsp. chopped coriander
Olive oil spray for baking
Preheat oven to 180°C and line a baking tray with baking paper.
In a cup dissolve the coconut sugar in fish sauce.
Combine fish sauce mixture with salmon, peanuts, breadcrumbs, Thai red curry paste, lime juice,
lime leaves, sweet chilli sauce and coriander.
Mix well and roll into tablespoon sized balls, coat in additional bread crumbs and place on baking
tray.
Spray balls with olive oil and bake in the oven for 20 minutes until the salmon balls are lightly brown
and crispy.
Serve with coconut rice and Thai salad.

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