Of which 0.1 g sugars and 1.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Omega-3 (salmon) · Vitamin D (salmon) · Complete protein (egg)
Allergens gluten, egg, fish, soy, milk
Salmon rice balls
A protein snack made with leftover salmon and rice.
Ingredients
- 150 g (5½ oz) cooked salmon (leftovers), skin and bones removed
- ½ lemon, juice only (15 g / ½ oz)
- 100 g (3½ oz) cooked white rice
- 30 g (1 oz) reduced-fat Philadelphia (or other cream cheese)
- 80 ml (¼ cup) egg whites
- chopped chives, to taste
- 1 tbsp soy sauce (15 g / ½ oz) — optional
- salt, pepper and garlic powder, to taste
- low-fat Greek yogurt, lemon, parsley, salt, pepper and garlic powder — yogurt sauce on the side, optional, not included in the macros
Method
- Flake the salmon with a fork. In a bowl, combine it with the cooked rice, reduced-fat Philadelphia, egg whites, chives, lemon juice and soy sauce (optional). Season with salt, pepper and garlic powder and mix well until you have a mixture you can shape.
- Shape into small balls with your hands and air fry at 180 °C (350 °F) for 15–20 minutes, turning halfway through, until firm and golden. Serve with the yogurt sauce, if you like.
The full method (2 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Sweets”. The English edition is coming soon.
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