250g chicken breast, cut into chunks
250g boneless chicken thighs, cut into chunks
1 large Granny Smith apple, peeled and grated
1 onion, finely chopped
1 tbsp chopped fresh parsley
1 tbsp fresh thyme or sage, chopped, or a pinch of mixed dried herbs
1 egg yolk
1 low-salt chicken stock cube, crumbled (for babies over 1 year)
50g fresh white breadcrumbs
Salt and freshly ground pepper (for babies over 1 year)
Plain flour for coating
Vegetable oil for frying
Put the chicken in a food processor and pulse for a few seconds.
Using your hands, squeeze out a little excess liquid from the grated apple.
Mix the apple with the chicken, onion, herbs, egg yolk, stock cube (if using) and breadcrumbs and roughly chop in a food processor for a few seconds.
Season with a little salt and pepper (if using).
With your hands, form into about 20 balls, roll in flour and fry in shallow oil for about 5 minutes until lightly golden and cooked through.
Suitable from 9+ months
Makes 20 balls
Suitable for home freezing
Recipe taken from the 25th Anniversary Edition of Annabel’s New Complete Baby & Toddler Meal Planner (Ebury, £14.99). Filled with timeless classics and brand new recipes, visit www.annabelkarmel.com for more information.