Salmon & sweet potato patties

GLUTEN-FREE | DAIRY-FREE | PESCETARIAN |NUT-FREE (optional) | 7 INGREDIENTS ONLY | mixing bowl & pan only

I’m all about making life easy, especially for families where it seems multiple meals are often made to address all family requirements. These salmon & sweet potato patties (better word?) are gluten-free, dairy-free, meat-free & can easily be nut-free. They use basic ingredients which I would bet you already have at home.

INGREDIENTS
400g sweet potato
1 medium salmon fillet
Juice & zest of half a lemon
1 tbspn chia seeds
1 organic egg

OPTIONAL

  • 2 tablespoons finely chopped kale – it doesn’t add much taste, I add it to increase the nutritional value
  • 2 tablespoons thyme – I add herbs to everything but they can be omitted if you feel the taste is too strong for littlies
  • 1 tablespoon sumac – adds a nice citrusy taste (not as sour as lemon)

CRUST

1/4 cup quinoa flakes
1/4 cup almond meal

If you are nut-free, you can use all quinoa flakes. You could also use a standard breadcrumb if you’re not fussed about gluten. If you don’t have quinoa flakes, you could use all almond meal.

METHOD

1. Peel sweet potato, cut roughly into 4cm cubes & boil until soft
2. Mash sweet potato, it doesn’t have to be smooth
3. Pan-fry the salmon fillet, don’t worry if it’s not entirely cooked as it will be cooked again once in the patty
4. Throw the salmon fillet in with the sweet potato & again roughly mash (a fork will be fine)
5. If you’re using thyme &/or kale, you can just use some kitchen scissors & chop it straight into the mixing bowl.
6. Put in juice of half a lemon & zest – this can be omitted
7. Mix in chia seeds (this helps the mixture bind), then mix in the egg with a fork
8. In a separate bowl, pour in almond meal & quinoa flakes (or whatever ingredients you use for crust)
9. Using your hands, form the mixture into balls then coat in almond meal/quinoa flake mix
10. Put all the patties on a plate & throw in the fridge for at least 1 hour so they set. Any sooner & they may fall apart.
11. Pan-fry in preferred oil on a medium heat – they only need a minute or 2 on each side

MAKES 12 PATTIES – enough for 3 young children

Serving suggestion: mayonnaise or pesto or even better – mayonnaise mixed with pesto. I’ve popped up the recipes for both – just do a search 


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crumbed fish | family friendly

I have a confession to make. Until not that long ago, I used to buy crumbed fish fillets for my sons. I don’t know why, when I would always flick through the ingredient list, somehow justifying that it wasn’t an everyday food in our household.

I have a few versions of this crumbed fish, but this was tonight’s which was very popular

INGREDIENTS
500g white fish fillets (I used MSC certified Hoki fillets)
1 cup quinoa flakes (from Naked Foods)
1/3 cup brown rice flour
2 organic eggs, lightly whisked with a fork
Your choice of oil for cooking

INGREDIENTS FOR THE REMAINDER OF DINNER
1 large sweet potato, cut into small wedges
1.5 cups organic lettuce (I love Coolibah Organics which I buy from Wholefoods House)
1/2 lemon, cut into wedges
2/3 cup frozen peas
*Mayonnaise is optional (in our house, it’s essential!)

METHOD
1. Set oven to 200 degrees celsius – slice sweet potato, then place in the oven with a dash of olive oil on baking paper in an oven tray. Set the timer for 30-40 minutes
2. Slice lemons, boil peas for 2 minutes then drain, place salad on the platter/bowl
3. When the sweet potato has about 15 minutes to go, place 3 bowls on the bench – in 1, tip the brown rice flour, the next eggs, the final quinoa flakes. Make sure the bowls are shallow/wide enough that it is easy to “dip & flip” each fillet before cooking
4. Dip each piece of fish in the brown rice flour, then eggs (let any excess drip off), then coat in quinoa flakes
5. Fry in preferred oil for about 2 minutes on each side or until golden.
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