These little guys were my first experiment with a muffin tin that I finally bought myself. I have been wanting to get one for a while and always had a hard time justifying the purchase because I can do without it, but seeing so many cooking ideas lately that use muffin tins for main courses finally convinced me. So I decided to try something new.
Ingredients
- 6 large potatoes
- 8 salmon fillets
- 1 large red bell pepper
- 2 broccoli crowns
- 1/2 cup bread crumbs
- 6 eggs
- a bit of salt or another seasoning of choice
I made a lot of these, so feel free to scale down the amounts I used as you wish. There is not much you can do wrong in terms of proportions as long as you actually like the veggie. If you don’t like a veggie, put less of it so the taste is covered up by other ingredients.
Directions
Peel and grate the potatoes (as you would for hash browns) and grate the pepper and broccoli into a large bowl. In another bowl, break up the salmon into small pieces with a fork or your fingers and add to the bowl with veggies. In the now empty salmon bowl, scramble the eggs with a fork and add to the large bowl with everything else. Add the bread crumbs and salt or seasoning and mix well. I used my fingers, but feel free to use a large spoon if that is more comfortable.
Place small balls of the mixture into a muffin tin and bake at 400 degrees Fahrenheit. In the absence of a muffin tin, form small balls and place onto a baking sheet with about an inch spacing between balls. Bake for about 20-25 minutes or until golden brown. I noticed that if small pieces of potatoes are left too far from the ball you formed, they will overcook and make everything smell a bit burned, so make your balls neat!
This was so easy to make and was toddler approved!
