Feeling Fishy!

April 8, 2010 at 8:49 am 2 comments


I served my fish cakes with steamed kale, drizzled in a lemon-olive oil dressing, tossed with feta cheese

Thanks to everyone who tuned into my web debut on Monday.  It was a lot of fun.  Erika of Organic Baby Resource was a great host and the questions from the viewers were terrific.  If you were watching, but were not able to get in a question, please send it along I would be happy to answer it in a future post.  If you were not able to watch, you can see the replay here: http://www.momtv.com/OrganicBabyPlayback.html

Always one to try some new fish recipes, I made these fish cakes up the other evening, and they were delicious!  I adapted them from a recipe in my Jamie Oliver cookbook, but I think I made enough changes, that I can claim them as my own now!   I have been really inspired by Jamie’s Food Revolution… have you?  Check it out if you have a chance!

You can serve fish to your ten month old child.  For the fish cakes, substitute the whole eggs with 3 egg yolks, until your child is one-year old.

Barely-Fried Fish Cakes

  • 1+ 1/2 C milk
  • 1 large clove of garlic, roughly chopped
  • 9 red or yellow new potatoes (unpeeled)
  • 4 tilapia fillets (no bones, skin optional)
  • juice from 1/2  lemon (2 Tbsp)
  • 2 sundried tomatoes
  • 1/2 C spinach
  • 1/2 yellow pepper
  • 1/3 C flour
  • 1 tsp each: basil, oregano, thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 eggs
  • olive oil

Cut the potatoes in half and put in a pot of water, bring to a boil and cook until soft (15 minutes)

Cut the fish fillets in half and put in a saucepan with the milk and garlic clove, turn stove to medium, cooking the fish in the milk and garlic, until the fish flakes easily.

While the potatoes & fish are cooking, combine the lemon juice, dried tomatoes, spinach, pepper, flour and  seasonings in a food processor, pulse until the tomatoes, spinach & pepper are chopped fine.

When the potatoes are soft, rinse with cold water to cool slightly.  Dump into the processor and pulse until all of the ingredients are well-combined.  Add the eggs and pulse until you have a good mashed potato mix.  Add the tilapia fillets and pulse 2 times to roughly break up the fish. If you need to combine the fish better, use a spoon.  The fish should be chunky, not pureed.

Turn the oven to 400 deg.  Cover a baking sheet with parchment paper & place in the oven, while it is heating.

Heat a frying pan and 1 tbsp of olive oil, make a fish cake patty and place in the frying pan.  They should be small enough that four patties fit in the pan.  Cook until the bottom is brown (3 min) and turn over and cook the other side, until brown (3 min).  Remove the fish cake and place on the baking sheet in the oven.  Cook up all of the fish cakes this way.  When they have all been put int he oven, set the timer for 15 minutes.  The fish cakes are done when the fish flakes easily.

Serve with lemon wedges or a lemon-yogurt dip!  Break them up for toddler fingers.

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Entry filed under: 10 months, Fish, Toddlers. Tags: , , , , .

Eggs at Easter Better than Cheese Sauce!

2 Comments Add your own

  • 1. mamaloves  |  April 8, 2010 at 1:25 pm

    This sounds delicious. Do you cook the fish fillets in milk and garlic first or is that a marinade?

    Reply
    • 2. lkmnut  |  April 8, 2010 at 8:21 pm

      Yes, cook the fish in the milk and garlic. Sorry if that wasn’t clear!

      Reply

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