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  • 2 tsp sunflower oil
  • 1 onion chopped
  • 75g parsnip, peeled and diced
  • 150g sweet potato , peeled and diced
  • 200g minced turkey thigh
  • 200 ml chicken stock
  • 30g fresh spinach
  • 20g grated Cheddar
  • 1 tsp thyme. chopped
  • Omit Chicken stock
  • Add 30g Panko readcrumbs


  1. Prick the sweet potato and cook in a microwave for 10 minutes until soft . Leave to cool. Scoop out the potato. Grate the parsnip.
  2. Measure all of the ingredients into a food processor. Whiz until finely chopped.
  3. Season for babies over one and shape into 25 balls.
  4. Heat the oil in a frying pan. Fry for 8 to 10 miutes , turning until golden and cooked through.
  5. Alternatively preheat an oven to 180C  / 160C Fanand cook the chicken balls for  about 15 minutes turning halfway through until cooked through.
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