Ruby Bhogal served up tasty firecracker salmon bon bons on Steph’s Packed Lunch.

The ingredients for the marinade are: 60ml Soy Sauce, 50g Thai Sweet Chili Sauce, 10g Ginger, grated, 2 Garlic Cloves, grated, 10g Dark Brown Sugar and Handful of Coriander, chopped.

For the filling: 2 Salmon Fillets, 450g Maris Piper Potato, peeled and diced, 4/5 Spring Onions, 10g Unsalted Butter, 150g Panko Breadcrumbs, 2 Eggs and Veg Oil, to fry.

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