• 3 baby carrots, cooked until soft
• 16 oz canned tuna in olive oil, drained
• 2 oz cooked herring, skin removed
• 2 tbl whole grain bread crumbs or oatmeal
• 2-3 tbl grated cheese
• 2 tsp brewer’s yeast
• Several pinches of chopped catnip
• 1 egg, beaten
• 2 tbl tomato paste (not ketchup)

Directions:

• Preheat the oven to 350 degrees.
• Mash the carrots with the fish, bread crumbs or oatmeal, cheese, brewer’s yeast, catnip, egg and tomato paste to an even paste.
• Mold into small balls and put on a greased baking tray.
• Bake for 15-20 minutes, checking frequently: the fish balls should be golden brown and feel firm.
• Cool thoroughly.

• 2 oz finely ground beef
• 2 oz finely ground chicken
• 1 tbl canned thick chicken soup
• 2 oz whole grain bread crumbs or oatmeal
• 1 baby carrot, cooked until soft
• 1 egg
• 1/2 cup grated cheese 

Directions:

• Mash the meat and chicken with the soup then add the bread crumbs or oatmeal, mushy carrot and egg.
• Make into two small burgers and broil (leaving much rarer than you would for yourself).
• Sprinkle with grated cheese and broil again until the cheese is melted.
• Allow to cool until warm to the touch, and serve.

• 1 can sardines in olive oil
• 1/4 cup whole grain bread crumbs
• 1 egg, beaten
• 1/2 tsp brewer’s yeast
• 2 cooked chicken drumsticks, bones removed 

Directions:

• Drain the sardines, reserving the olive oil, and mash.
• Mix in the bread crumbs, egg and yeast to an even, gooey consistency.
• Coat the chicken drumsticks evenly in the mixture.
• Heat the reserved olive oil in a frying pan then add the coated drumsticks and fry, turning frequently, until brown.
• Remove from the heat, and cool before serving.