These gluten-free bites are the perfect way to incorporate salmon into your midweek meals
1 cup gluten-free breadcrumbs
1 ⁄3 cup gluten-free plain flour
Vegetable oil, for shallow frying
Gluten-free tzatziki, to serve
450g packet microwave jasmine rice
1 egg, lightly beaten
140g tub spreadable cream cheese
100g sliced smoked salmon, finely chopped
1 cup shredded parmesan
2 tblsps drained capers, chopped
To make filling, heat rice according to packet directions. Place in a large bowl. Cool slightly. Add remaining ingredients. Season with salt and pepper. Mix well.
Using wet hands, roll 2 tblsps of filling into balls to make 20 in total.
Lightly whisk eggs in a shallow dish. Place breadcrumbs in a bowl. One at a time, dust balls in flour seasoned with salt and pepper. Dip in eggs, then roll in breadcrumbs, pressing to coat.
Heat enough oil in a large, deep frying pan over a medium heat, to shallow-fry. Carefully add balls. Fry, turning regularly, for about 5 to 7 minutes, or until golden brown. Remove using a slotted spoon. Drain on absorbent kitchen paper.
Serve warm balls with tzatziki