Easy and tasty no starch recipes can be challenging to find. These little balls of salmon tastiness fit the bill perfectly in our household. We can go from breaking the egg to eating the result in less than half an hour, and that even allows for doing other essential things, like making my coffee, at the same time.
It gives me an emergency school lunch to make quickly when I’ve nothing else prepared, which is really important on those badly organised mornings.
Beware, though, they pack a good calorie punch with about 70 calories a ball, plus the energy from any coconut oil absorbed during the cooking. We find adults usually can eat about 5 of these little balls with salad and dipping sauce, teenagers can eat about 10!
- a 400-gram tin of salmon
- ½ cup of ground almond (also called almond meal)
- 2 eggs
- up to ½ cup of dessicated coconut
- coconut oil for frying
- Drain the salmon.
- Heat a heavy-based frying ban and melt some coconut oil. We use about a tablespoon, which is enough to fill the pan to a depth of about 5 to 10 mm.
- Mix everything else together. Add half the coconut to begin with, mix that in, then add as much of the rest as you need to create a stiff paste that you can roll into a ball. (The amount you need will depend on how big the egg is and how well you drained the salmon.)
- Use your hands to roll the mixture into walnut-sized balls. Drop them into the hot pan as you go. Every 6 balls or so, turn all the partly cooked salmon balls over (around) so they crisp up evenly in the pan.
- Serve with a salad and a yummy sauce, like eggy mayonnaise (no starch) or a simple soy-ginger dipping sauce (no egg).
This is a basic recipe. It’s paleo and also low starch in its current form.
You can add to it as you like. Try herbs: parsely, coriander, basil, or dill. Or try some veggies like grated zucchini or carrot.