Annabel Karmel’s salmon, squash and kale balls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 20 balls
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.