Canned Salmon Meatballs with Potatoes

📝 Ingredients

• 2 cans salmon (6 oz / 170 grams each)
• 1/4 cup plain bread crumbs (30 grams)
• 2 cage-free organic eggs
• 1/4 cup chopped onions (40 grams)
• 1 small carrot (finely grated)
• 1 clove garlic (finely grated)
• 2 tbsp chopped parsley (8 grams)
• 1/2 tsp sweet smoked Spanish paprika (1.25 grams)
• sea salt & black pepper
• 1 small onion (finely chopped)
• 4 cloves garlic (roughly chopped)
• 1 tbsp all purpose flour (10 grams)
• 1 tbsp white wine vinegar (15 ml)
• 1/2 tsp dried thyme (.50 grams)
• 1 1/2 cups vegetable broth (360 ml)
• sea salt & black pepper
• 1/4 cup extra virgin olive oil (60 ml)
• 1.5 lbs baby yukon gold potatoes (700 grams)
• handful chopped fresh parsley

👨‍🍳 Instructions

1. 1Drain the cans of salmon into a fine sieve with a bowl underneath, gently flake the salmon, then add into a large bowl, along with the bread crumbs, crack in the eggs, add in the onion, carrot, garlic, parsley and paprika, then season with sea salt & black pepper and mix together
2. 2Once everything is well mixed, mash down on the mixture until you get a paste-like texture, to shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape into a ball, about the size of a golf ball, if you see your mixture is too dry to work with add in some whisked egg, if it's too wet, add in more bread crumbs
3. 3Once all the salmon meatballs have been assembled, heat a large fry pan with a medium heat and add in the olive oil
4. 4After a couple of minutes add in the salmon meatballs, all in a single layer and evenly spaced out, fry for 8 to 10 minutes or until golden fried all around
5. 5While the salmon meatballs are cooking, cut the potatoes (washed & patted dry) into small bite-size pieces, then add them into a stock pot, all in a flat layer, fill with some water, just enough to barely cover the potatoes, season generously with sea salt and heat with a high heat
6. 6While the potatoes are cooking, move back to the salmon meatballs, after 8 to 10 minutes and they're golden fried all around, remove them from the pan and set aside
7. 7Now using the same pan with the same heat, make the sauce, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the flour, mix continuously, after 2 minutes add in the vinegar, thyme and season with sea salt & black pepper, quickly mix together, then slowly add in the broth while mixing continuously, once all the broth has been added and you've ended up with a slightly creamy sauce, add the salmon meatballs back into the pan, then gently flip each one so they're coated in all that goodness, lower to a low medium heat and simmer
8. 8After boiling the potatoes for 15 to 20 minutes and they're just cooked through, you can always pierce them with a toothpick, drain into a colander
9. 9Transfer the potatoes into serving dishes, along with some of the simmering salmon meatballs, then top off with some of the sauce and chopped fresh parsley, enjoy!