Cheesy potato and peas croquettes
I made these using leftover mashed potatoes and peas from a roast dinner and they worked a treat! My LO loves them. You can add any vegetables you have left over. They're also good to freeze too so if you have a lot left over, put them in the freezer for another day when you don't have a lot of time to cook.
Prep time: .
- 1 cup Mashed potato
- ½ cup of Peas
- ½ cup of Cheese, grated
- 1 cup of Fresh breadcrumbs
- Simply mix the mashed potatoes, peas and cheese in a bowl along with a third of the breadcrumbs.
- Using your hands, take a handful of the potato mix and roll into croquettes.
- For each croquette, roll in the remaining breadcrumbs so that it's coated all over.
- Bake in the oven for 20 minutes. Allow to cool slightly and check heat inside croquette before serving to little one. If cooking from frozen, bake for 30 minutes.
Salmon and sweet potato fishcakes
These tasty fishcakes are rich in Omega 3 to boost brain and eye development and packed full of vitamins making it a super delicious and nutritious meal for the little ones. To retain all the nutrients from the ingredients, rather than boiling, I prefer to steam vegetables. You can also substitute the salmon for other fish such as cod or haddock and if you prefer a vegetarian option, you can always add a mix of grated vegetables to the sweet potato, instead of salmon, which works well too.
Prep time: (serves 4-5)
- 400g Sweet potato
- 250g cooked salmon fillets, cut into thin slices or small cubes.
- 1 tsp of lemon juice
- 35g grated mild cheese
- 180g fresh breadcrumbs (120g of this is for coating)
- 3tbsp crème fraiche or yoghurt (optional)
- Marinade the salmon fillets with a little olive oil, black pepper and a squeeze of lemon juice and steam for 8 minutes.
- Peel and chop the sweet potato and steam until cooked. Once cooked, drain and leave to cool. Once cooled, mash the potato and mix together with the crème fraiche or yoghurt, lemon juice and cheese.
- Mix the salmon and the potato mix together with 60g of breadcrumbs. Season with black pepper.
- Using your hands, form the mixture into individual fish cakes and coat each fish cake with breadcrumbs. It’s up to you what size you would like the individual fish cakes but I would recommend around 5cm diameter and1cm thick so it’s easy enough for the little hands to hold.
- Heat some oil in a large frying pan and sauté for about a 3-4 minutes on each side or longer, turning occasionally until the fishcake is hot and golden brown on each side.
Serve these fishcakes warm, along with some salad and a healthy cucumber and yoghurt dip in an Onco 2 in 1 silicone plate and placemat.
Refreshing cucumber dip
Stir fried minced beef and vegetable udon noodles
This delicious and tasty, quick and easy noodles are a fab lunch or dinner option. I include a heap full of vegetables to add a variety of texture and colour to the meal so it’s a great way to get some vitamins into your children’s diet. You can always substitute the beef for another type of meat such as lamb or pork, or alternatively, it is just as tasty without meat so also a great idea for any vegetarians out there.
Prep time: .
- 500g minced beef (lamb, pork works just as well)
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 onion, sliced
- 150g mushrooms, sliced
- 100g Spinach
- 2 carrots, grated
- 1 courgette, grated
- 2 tomatoes, chopped
- Udon noodles (pre-cooked)
- Soy sauce
- Sesame oil (optional)
- Udon noodles are easily bought pre-cooked from local supermarkets and although they are cooked, it is a good tip to soak them in a pan of boiling pan to soften, which will then be quicker to cook later.
- In a wok or large stainless steel frying pan, heat 3tbsp of olive oil on high heat. Add the onions and stir for 1-2mins then add the minced beef and cook until brown all over.
- Add the green and red peppers, carrots, courgettes and stir-fry for 5minutes. Keep the heat on relatively high but if you feel it’s starting to dry out too quickly, turn the heat slightly lower. The secret to a good stir fry is to retain the heat and keeping the wok/frying pan as hot as you can.
- At this point, drain the udon noodles ready for later.
- Add the mushrooms and spinach to the wok or frying pan and cook for another 3 minutes. Season the noodles if you wish and add 4tbsp of soy sauce.
- If cooking for adults or older children, frying the vegetables for a few minutes is delicious to retain the crunchiness and texture of the dish. Otherwise, if you are cooking for younger ones, you can cook the dish for slightly longer to soften the vegetables more.
- Simply pour the noodles into the same wok or frying pan and mix well with the vegetables and until the noodles are hot (optional - drizzle a little sesame oil over the noodles and mix).