Neutered cats tend to have a slower metabolism and a more constant appetite: this is why it is helpful to offer recipes that are high in protein but low in fat, with a little fibre to help regulate the feeling of fullness. These turkey and cooked pumpkin bites are soft, light and keep well in the refrigerator. Turkey provides lean protein and taurine, while pumpkin contributes gentle fibre, beta-carotene and plenty of moisture.
Ingredients
- 200 g lean ground turkey breast
- 80 g steamed pumpkin flesh (skin and seeds removed)
- 1 cooked egg white (see notes)
- 1 level tablespoon oat bran or rice flour
- 1 teaspoon salmon oil (optional)
Method
- Preheat the oven to 170 °C in conventional (static) mode.
- Steam the pumpkin for 15 minutes, until soft but not watery. Leave to cool slightly, then mash with a fork.
- Boil the egg for 9 minutes, cool it down and use only the white, finely chopped.
- In a bowl, combine the ground turkey, mashed pumpkin, chopped egg white and oat bran. Mix with damp hands until you have a smooth, even mixture.
- Shape small bites about 2 cm in diameter (larger ones are difficult for a cat to manage) and place them on a baking tray lined with baking paper.
- Bake for 18–20 minutes, until golden on the outside and cooked through.
- Leave to cool completely before serving 1–2 per portion, drizzled with a little salmon oil if desired.
Notes
Use turkey instead of chicken because it contains slightly less fat for the same amount of protein, making it ideal for cats that need to maintain a healthy weight. Oat bran is a gentle soluble fibre: if your cat is particularly sensitive digestively, you can replace it with rice flour. Absolutely avoid salt, stock cubes, onion, garlic, chives and grated cheese. The egg yolk is not used in order to keep fat content low — set it aside for other recipes.
Storage
Store the bites in an airtight container in the refrigerator for up to 3 days. They freeze very well on a single layer on a tray to prevent sticking, and can then be transferred to a bag. Thaw one portion at a time and bring it to room temperature or slightly warm before serving.