These tasty, power-packed, dairy-free salmon balls are finger-food-friendly and an ideal way to help you meet your baby's recommend twice-weekly of oily fish. The omega-3s in oily fish are very important for the healthy development of your child's brain and vision.
You'll need a baking sheet (or a frying pan) and a food processor.
You can freeze the balls in a plastic freezer container, to thaw and use when needed. Thaw overnight in the fridge or leave out for a few hours at room temperature, and reheat in an oven preheated to 180ºC (fan 160ºC), 200°F/gas mark 4 for 10 to 12 minutes.
Ingredients
50g kale, trimmed
50g fresh brown breadcrumbs or gluten-free breadcrumbs
3 spring onions, chopped
1 tbsp freshly chopped dill
100g butternut squash, peeled and grated
250g salmon fillet, skinned and diced
1 tbsp tomato ketchup
1 tsp soy sauce
squeeze of fresh lemon juice
Method
STEP 1
Preheat the oven to 200ºC (fan 180ºC)/400°F/gas mark 6.
STEP 2
Line a baking sheet with non-stick paper.
STEP 3
Cook the kale in a pan of boiling water for 3 minutes. Drain and refresh under cold running water. Drain again well, squeezing out the water. Roughly chop.
STEP 4
Place all the remaining ingredients in a food processor with the kale. Whizz until finely chopped. Don't add salt for babies under 12 months, but lightly season for toddlers over 1 year old.
STEP 5
Shape into 20 balls, using wet hands, and place on the baking tray. Bake for 12 to 15 minutes, until lightly golden and firm underneath. Alternatively, sauté in 2 tbsp sunflower oil for 8 to 10 minutes, and drain on kitchen paper. Leave to cool before serving.
