Curried Salmon Balls | Fondation Olo

Ingredients

• 2 cans (2 x 213 g) pink salmon , drained
• 60 ml (¼ cup) breadcrumbs
• 1 egg
• 2 garlic cloves, peeled and minced
• 1 carrot , peeled and grated
• 2 frozen spinach nuggets (about 80 ml/1/3 cup), thawed and well-drained Thaw in the microwave for 1 minute and press with a fork to get rid of the excess water.
• 10 ml (2 tsp) mustard
• 5 ml (1 tsp) curry powder
• Salt , pepper and Tabasco-style hot sauce , to taste