Salmon balls with slaw and avocado cream

Instructions

1 Preheat oven to 200ºC. Line a large baking tray with baking paper. Bring a saucepan of water to the boil over high heat. Add corn and cook for 5 minutes or until cooked. Drain and set aside.

2 Meanwhile, place salmon, onion, herbs, half the lemon juice, half the yoghurt, breadcrumbs and egg in a large bowl, mixing to combine. Shape a tablespoon of mixture into a ball, roll in extra panko, then place on prepared tray. Repeat to make 12 balls in total. Transfer tray to oven and bake for 15–18 minutes or until balls are golden and hot.

3 Meanwhile, place avocado and remaining lemon juice and yoghurt in a food processor. Season with freshly ground black pepper, then process until smooth. Transfer to a small serving dish.

4 Prepare kaleslaw kit according to packet instructions. Serve salmon balls with corn, kaleslaw and avocado cream on the side.