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On a medium flame, heat a dash of olive oil and lightly fry the salmon until the fish is broken down and flaky.
Add the Chermoula Spice Blend and Lemon Pepper Seasoning and cook for a further two minutes. Remove from heat.
In a mixing bowl, combine the salmon with half of the beaten egg. Mix well.
Divide the salmon mixture into four equal chunks. Take one chunk and add a piece of mozzarella into its centre, shaping the mixture around the mozzarella with your hands. Make sure to seal it, otherwise the mozzarella will melt out. Do the same for the remaining chunks of salmon mixture.
Heat a dash of olive oil on a medium flame. Roll each ball in the remaining egg mixture, before rolling in breadcrumbs. Place them gently into the pan.
Make sure each side is golden brown before removing from the pan.