Child Friendly Recipe - Fishcake and Tomato Sauce

We love all things food at Little Pioneers. Growing it, learning about it, cooking it and most of all – eating it. And we also love using the freshest seasonal (and local) ingredients we can get our hands on. That way we know our children are getting the best nutrition possible.

Here’s an idea for a quick mid-week dinner to make at home: Fishcake and Tomato Sauce – made with delicious ingredients like chopped tomatoes, chives and garlic puree. Your child will love helping you out in the kitchen too and will take pride in creating such a tasty meal from scratch.

Ingredients:

- Whole Milk – 40ml

- Extra Virgin Rapeseed Oil – 6ml

- Breadcrumbs – 60g

- Caster Sugar – 5.4g

- Garlic Puree – 1.4g

- Large Spanish Onions – 20g

- Chopped Tomatoes – 160g

- Plain Flour – 20g

- Chives – 0.6g

- Ground Black pepper – 0.6g

- Fresh Veg Potato – 240g

- Pollock Fillets Skinless Boneless – 2 each

- Medium Eggs – half an egg each

We have made a handy shopping list to download so that your little ones can help you find the right products, check it out here.

Ready, steady, cook!

Fishcakes

1. Boil the potatoes for 20-25 minutes (or until soft) and then mash them.

2. Next, poach the fish in a little water, drain and then allow to cool a little.

3. Afterwards, flake it and gently mix with the potatoes and chives. Then divide the mixture into 5 and shape.

4. Then, coat each piece with the four and then egg wash.

5. Finally, coat in the breadcrumbs and bake on 180 for about 35 mins.

For the Salsa

1. Firstly, gently fry the onions and garlic until soft

2. Then, add the chopped tomatoes and sugar and bring to the boil. Allow this to cool before serving.

For more information about our food philosophies, visit our Healthy Living and Wellbeing webpage.