Sticky Pomegranate & Canned Salmon Meatballs


Salmon meatballs:

• 2 Tins of Pacific Red Salmon, drained
• 2 Eggs
• 50g Panco breadcrumbs
• 1 Lemon, zest
• 1 Tsp Ras el hanout
• Salt and Black Pepper
• 3 Tbsp Pomegranate Molasses
• 200g Smooth Hummus
• 2 Tbsp Dukkah
• Mint Leaves


1. Pre-heat your oven to 200C/180C Fan. Add all the ingredients together into a mixing bowl. Stir to evenly combine.
2. Line a baking tray with parchment paper. Roll the salmon into balls ( you should be able to make around 16). Bake for 15 minutes until golden brown. Once out of the oven, drizzle over the pomegranate molasses and garnish with dukkah.
3. You can enjoy these two ways, either served on skewers individually as a canape/starter or as a light starter. Serve with couscous, hummus and freshly torn mint.