With the Christmas party season well underway chances are you’re being faced with platters of naughty finger food everywhere you go. I know I am. Despite best efforts to stay to stay healthy it can be really hard to make nutritious choices at this time of year. Be it a work event, a family gathering or a picnic with friends it’s easy to undo 11 months of hard work in December.
But, don’t let a ‘slip turn into a slide’ is my advice – don’t fall off the healthy bandwagon at home as well as when eating out. Because feasting wisely when preparing festive meals in your own kitchen isn’t difficult. It means finding recipes that look and taste indulgent but that are still really nutritious. These salmon, ricotta and zucchini bites are a great example of a recipe for healthy festive nibbles.
Not only are these gluten free bites packed with protein and omega-3 fatty acids, they’re also easy and inexpensive to make. And, although called “bites” (each one is made from only a tablespoon of mixture), you could easily prepare them bigger and use them as burgers. I recommend oven-baking versus frying – to eliminate the need for extra oil and to reduce the risk of them sticking and coming apart in a frying pan.
Ingredients (makes 18-20 bites)
- 200g canned salmon (ideally wild Alaskan sockeye red salmon)
- 150g ricotta (full fat)
- 1 medium zucchini, grated
- 1 egg, lightly whisked
- 1 tablespoon psyllium husk
- 1/2 red onion, finely diced
- 2 tbsp dill, finely chopped
- Zest of 1/2 lemon
- 1 tbsp lemon juice
Of course you can replace the psyllium husk with 1/4 to 1/3 cup of breadcrumbs (of course doing so will remove their low carb and gluten free credentials).
- Squeeze any excess water from the zucchini and add it to a mixing bowl with the diced onion.
- Drain the canned salmon, remove any bones and then add to the bowl.
- Add the ricotta, psyllium husk (or breadcrumbs), lemon zest and juice and then the egg to the mixture.
- With clean hands evenly combine all of the ingredients, seasoning with salt and pepper along the way.
- Line an oven tray with baking paper and lightly grease with olive or coconut oil.
- Using a tablespoon of mixture each time create individual bite sized pieces. Flatten each into a small disc shape and place onto the baking tray (allow 1-2 cm around each disc).
- Once finished cover with plastic wrap and place in the fridge for 30 minutes (or longer) to set.
- Remove from the fridge and cook in a pre-heated oven at 180C for 20 minutes or until they start to brown. Turn over half way through cooking for an even finish.
Serve with plain yoghurt or tzatziki
By Laura (Feast Wisely)
You may also like:
- Arancini balls, an authentic Italian recipe
- Fishcakes with salmon & sweet potato
- Ham (smoked) – glaze recipes perfect for Christmas
- Pulled pork sliders with BBQ sauce – no added sugar