I’m trying to get Ellil into the habit of eating healthy. I don’t want her to think of it as eating healthy per se. I just want her and Ro to be around healthy food as though that’s the norm and the other stuff is really abnormal.
Like most moms, getting a balanced meal into our toddlers is not always easy. So, I created this rendition of fish cakes which I tried on Ellil a couple of times now and she really really enjoys it with a side of Caesar Salad. We eat it with a garden salad. Either way, it works great as a snack on its own or accompanied with a salad at meal time.
I did this with canned tuna (as that is what I had in my pantry) but you could also try it with salmon. If I were doing salmon however, I’d add a little bit of dill.
They are super easy to make and another bonus – NO added salt or tartar sauce required!
1 can of tuna (in water of course)
2 medium potatoes
2 scallions chopped
1 small red onion chopped
1 tbsp of ketchup
1.5 tbsp of mayonnaise (olive oil based)
2 tbsp of whole-grain mustard
Fresh ground pepper
1 tbsp butter
¼ cup all-purpose flour
¼ cup dried breadcrumbs
1 – 2 tbsp of olive oil or avocado oil
Peel potatoes and cut into 8’s. Boil them in a saucepan.
Once boiled, mash the potatoes with butter.
Then add scallions, onion, ketchup, mayonnaise and pepper.
Flake the tuna in a separate bowl. Once tuna is flaked add the tuna to the mixture above.
Form into round and flat cakes/patties.
In 3 separate bowls pour flour in one, 1 egg beaten well in one and breadcrumbs in one
Dip both sides of fish cakes into all 3 bowls in order above (flour first, egg second, breadcrumbs third)
Heat frying pan with 1 – 2 tbsp of olive oil or avocado oil.
When hot, place fish cakes gently in pan, cooking each side once (3 – 5 minutes max on each side). If you want it really well done, you can flip them a couple more times.
Should make 6 fish cakes.
Try them and let me know what you think!