Okay, so I got a little enthusiastic with my kale pesto. I couldn’t wait to slather same all over my seafood balls and linguine pasta. With a little help from my stash of hurricane canned goods, I was able to make some mouth-watering seafood balls. Drained the liquid from cans of:
Combined drained canned seafood with:
- beaten egg
- bread crumbs
- finely chopped Spanish olives and capers
- finely chopped onions
- squeeze lemon
- splash red wine vinegar
- a sprinkle of paprika
- pinch of salt and pepper
- a dollop of sour cream
Folded all ingredients together and made them into balls:
In a drizzle of hot olive oil, balls were perfectly warmed on the interior and crispy on the outer. Then, they were finished off with a squeeze of fresh lemon. Topped them with homemade kale pesto and served them with a bed linguine dressed in kale pesto.
