An easy way to introduce fish to your child’s diet.  A little more preparation but can freeze part of the recipe and have it ready for those days where you run out of ideas or things in the fridge.  Great little picnic items to munch on.

• 3 potatoes  (washed & peeled and cooked or use left overs)
• ½ tsp salt
• ½ tsp pepper
• 1 Tbsp light mayonnaise
• Juice of 1 lemon
• 1 egg, beaten
• Spices like chives, cilantro, dill… anything you have
• 2 – 6 oz cooked salmon filets, flaked or leftover white fish in your fridge
• 3 Tbsp oil (light olive or canola oil)
• ¼ cup flour

Coating

• 1 egg, beaten
• ½ cup breadcrumbs (or crush up any crackers ex. saltines with rolling pin)

Dill Sauce

• ½ tsp lemon rind
• ¼ cup light sour cream
• ¼ cup mayonnaise
• 1 Tbsp fresh dill, finely chopped

Preparation

1. Mash cooked potatoes and season with salt and pepper.
2. Transfer to a large bowl, add mayonnaise, lemon, egg, spices (dill or cilantro etc.) to the potatoes and gently mix until combined.
3. Fold in flaked salmon (left over fish).
4. Cover and chill in the fridge for 30 minutes or overnight.Using a floured surface, roll salmon mixture into balls (of an appropriate size for the age of the child).
5. Dip salmon balls in bowl of beaten egg and then coat in breadcrumbs.
6. In a non-stick skillet, over medium heat, heat 1 Tbsp of oil.
7. Cook balls 3 or 4 minutes per side or until golden brown, then repeat with remaining balls.  Alternatively, salmon balls can be baked at 400 degrees for approximately 20 minutes.
8. In a small bowl, mix together dill sauce ingredients.
9. Serve salmon balls with dill sauce or cocktail sauce.

If you wish to freeze the extras, do not cook them first. To avoid sticking, place balls on a baking tray and freeze individually, then transfer to a freezer container.

Tags: leftovers, picnic, potatoes, prep to be freezer ready, salmon

This entry was posted on Thursday, April 1st, 2010 at 2:50 pm and is filed under Eat, Introducing new textures & flavours, Using leftovers. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.