When your child refuses to eat anything from a spoon, try making these nutritious finger food balls – perfect for tiny hands.

Ingredients

  • 1 medium potato, unpeeled (approx 150g)
  • 70 g salmon fillet
  • a squeeze of lemon juice
  • a knob of butter
  • 2 spring onions, chopped
  • 1 tsp sweet chilli sauce (optional)
  • 2 tbsp tomato ketchup
  • 1/2 tbsp mayonnaise
  • 1 tbsp seasoned flour
  • 1 egg, lightly beaten
  • 50 g breadcrumbs
  • 2 tbsp sunflower oil for frying
  • salt & freshly ground black pepper

Method

  1. Boil the potato in lightly salted water for 25 to 30 minutes until tender when pierced with atable knife.
  2. Drain and when cool enough to handle, peel and mash.
  3. Cook the salmon in the microwave for a couple of minutes with the squeeze of lemon juice and knob of butter. Flake onto a plate and leave to cool slightly.
  4. Mix the potato with the spring onions, chilli sauce, ketchup, mayonnaise and salt and pepper to taste.
  5. Fold in the flaked salmon, being careful not to break the fish up too much.
  6. Take tablespoonfuls of the mixture and form into small cakes. Dust in seasoned flour.
  7. Heat the oil in a non stick pan and fry the fishcakes for 2 to 3 minutes on each side until golden.
  8. You can shallow fry the footballs in 2 tbsp of oil but they won’t keep their round shape so well.
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