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
• 10 ml (2 tsp) mustard
• 5 ml (1 tsp) curry powder
• Salt, pepper and Tabasco-style hot sauce, to taste