Birds Eye Peas and Salmon Balls Cream Cheese Pasta

My kids loves this recipe because it is colouful, delicious and nutritious


1. Place the salmon, breadcrumbs, garlic, basil, a tablespoon of olive oil, egg, salt and pepper in a food processor. Turn the processor on to pulsate for 5 seconds till the salmon mixture is well chopped up.

2. Divide the salmon mixture into 16 –20 pieces. Roll each piece into a ball.

3. Heat the rest of olive oil in a pan. Fry the salmon balls gently for 2-3 minutes without browning.

4. Add in the milk. Bring to the boil and simmer for 10 minutes. Add in the cream cheese, peas and carrot. Simmer for a further 5 minutes till the cream cheese is melted and the salmon balls are cooked through. Season to taste.

5. Boil the pasta in water according to the instruction on the packet. When cooked, drain off the water.
Divide the cooked pasta onto 4 warm plates. Spoon over the salmon balls and cream cheese sauce.
6.Sprinkle with grated cheese. Garnish with a sprig of basil. Enjoy with the family.


Milk 100ml
Cream Cheese 100g
For Cream Cheese Sauce
Chopped Basil Leaves
Egg 1
Garlic 1 Clove
Olive Oil 2 Tablespoon
Salmon Fillet 300g
Pasta 250g
Chopped Carrots
Birds Eye Peas

Hints 'n' Tips


Leave a Comment:

login to leave comments
Taste Blog

The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading


Vouvray Les Coteaux Tufiers Chenin Blanc

Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.