Suitable for freezingIdeally, you should give your baby oily fish twice a week. A baby’s brain triples in size during the first year and the omega-3s in oily fish are very important for the development of your child’s brain and vision. Try these tasty, power-packed salmon balls, which also have the advantage of being dairy-free.
Suitable for freezing
Makes 20 • Suitable from 6 months • Prep time 15 minutes • Cooking time 15–18 minutes • Provides energy, protein, vitamin D, vitamin A, omega-3 EFAs, vitamin K • Dairy-free
50g (13/4oz) kale, trimmed
50g (13/4oz) fresh brown breadcrumbs or wheat- or gluten-free breadcrumbs
3 spring onions, chopped
1 tbsp freshly chopped dill
100g (31/2oz) butternut squash, peeled and grated
250g (9oz) salmon fillet, skinned and diced
1 tbsp tomato ketchup
1 tsp soy sauce
Squeeze of fresh lemon juice
1 Preheat the oven to 200ºC (fan 180ºC), gas 6. Line a baking sheet with non-stick paper.
2 Cook the kale in a pan of boiling water for 3 minutes. Drain and refresh under cold running water. Drain well and squeeze out the water. Roughly chop.
3 Place all the remaining ingredients in a food processor with the kale. Whizz until finely chopped. Don’t add salt for babies under one year, but lightly season for toddlers over one.
4 Shape into 20 balls using wet hands and place on the baking tray. Bake for 12–15 minutes, until lightly golden and firm underneath. Alternatively, sauté in 2 tablespoons sunflower oil for 8–10 minutes, drain on kitchen paper, and leave to cool before serving.
5 When needed, thaw overnight in the fridge or leave out for a few hours at room temperature. Reheat in an oven preheated to 180ºC (fan 160ºC), gas 4 for 10–12 minutes.
Flex it...
Use 2 tablespoons of snipped chives instead of the spring onions.