Monday, November 26, 2012

Fishy Footballs

Fishy Footballs
EASY
LUNCH, DINNER, PICNIC

Hands on & cook time 40 mins











 
Finger foods are great for young kids especially if you are introducing new foods - it just makes it more interesting.  Here in Cataluna croquetas are really popular and I love the fact that fish cakes are now back in fashion in England so these are a  mixture of the two.  My daughter started to eat these when she was 9 months, they are lovely and soft, the salmon is not too strong and they are very nutritious. I love parsley, capers and spring onions in my footballs but Aina and Daddy don´t do green bits so I leave them out.  My daughter also says she doesn´t like onion but these need a little which is why I grate it to hide it !!


Fresh Breadcrumbs
I always use fresh breadcrumbs from fresh
granary, wholemeal or rye bread - a lot healthier than the shop bought breadcrumbs.  When you have crusts or a few slices of bread leftover whizz them up and keep them in the freezer so you always have them to hand which can be used directly frozen when cooking.
You can always add Parmesan to the breadcrumbs which adds a great cheesy crunch to the footballs !





The essential flavours and juices are retained in the parcel, leaving the fish moist and juicy.












Ingredients

300 gms  potatoes
100 gms fresh salmon fillet
half an onion (grated)
1 large  free range egg (beaten)
2 tbsp of mayonnaise
half a lemon
fresh breadcrumbs with Rye bread (centeno / espelta) I used 2 slices of bread
plain flour
olive oil

Method 

Boil the potatoes in salted water for about 20 mins, they need to be nice and soft - lumpy mash is not good!
Wrap the salmon in a parcel of parchment paper or foil with a squeeze of lemon and a little ground pepper. Cook in the oven 180 ·C for about 15 -18 mins. Grate the onion and cook in a little oil.  Drain the potatoes leave to cool a little, mash with 2 tbsp of mayonnaise and mix in the grated onion.  Flake the cooked salmon into the potatoes and be sure to remove any bones, mix it up really well.
Dusting your hands with flour shape into small footballs (I made 16). cover each with flour, dip into the beaten egg and roll into fresh breadcrumbs. Pop them into the fridge for an hour before cooking - this allows them to firm up slightly.  I´m not a big fan of frying food so I place the footballs on a lined baking sheet , spray with a little oil and grill for a couple of minutes until crisp.

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