Fishy rissoles (10 – 15 months)

Ingredients
500g potatoes, cut into chunks
1tbsp fresh lemon juice
30g butter
200g fresh white or pink fish such as cod or salmon, bones and skin removed or one 200g tin of salmon or tuna in oil or spring water, drained
6 spring onions, trimmed and chopped
1 egg
2tbsp milk
90g fresh breadcrumbs
3tbsp good quality vegetable oil
milk for poaching
freshly ground black pepper
a little flour to prevent sticking

Cook the potatoes in a pan of boiling water until soft, about 12-15 minutes. Drain, and mash with the lemon juice and half of the butter.

If using fresh fish, poach it in a pan of milk: add enough milk to cover the fish, bring to the boil, then reduce the heat and simmer until the fish is no longer translucent, about 5-10 minutes. Drain the fish and chop into small pieces.

In a separate pan, fry the spring onions in the remaining butter until soft. Add the spring onions, fish and pepper to the potato mixture and combine. Divide the mixture into eight and pat into burger shapes with floured hands.

Beat the egg and milk together in a bowl. Coat each burger first in the egg mixture, then in the breadcrumbs.

Heat half the oil in a frying pan over medium heat, then turn the heat down to low and add four burgers. Fry, turning once, until golden brown, about five minutes on each side. Drain on kitchen towel and keep warm. Add the rest of the oil and repeat the process with the remaining burgers.

Details:

• serve with green beans, halved tomatoes and a pureed root vegetable such as turnip
• makes eight rissoles, so freeze the uneaten ones when cool and use within a week
• good source of B vitamins and vitamin D

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Try some other recipes from the book, choose from:

• tomato and chicken casserole (4 – 7 months)
• banana and mango coulis (7 – 10 months)
• roasted butter bean gratin (toddler)
• fresh fruity shakes (pre-school)