Fishy footballs with minty yoghurt dip. It is important to introduce babies to fish at a young age and these freeze brilliantly. My twins absolutely loved these football-shaped fish cakes as they were able to pick them up and eat them all by themselves. A dip made from some natural yoghurt mixed with a little mint makes a nice accompaniment. Makes about 50 small footballs. This recipe is from Neven Maguire’s ‘Complete Baby & Toddler’ Cookbook
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- 200g salmon fillet
- 300ml milk
- 200g frozen diced vegetables (to include sweetcorn and carrots)
- Leftover mashed potatoes
- 3 spring onions, finely chopped
- 4 tbsp plain flour 2 eggs, beaten
- 100g dried white breadcrumbs (panko)
- Olive oil, for cooking
- lime wedges, to serve (optional)
Minty Yoghurt Dip:
- 150g natural yoghurt
- 1 tbsp finely chopped fresh mint
- Place the salmon in a saucepan with the milk, cover and bring to the boil. Remove from the heat and leave for 5 minutes to finish cooking, then remove the fish and break up the flesh into rough flakes, discarding any skin and bones.
- Cook the frozen mixed vegetables in a saucepan of boiling water over a medium heat for 3–4 minutes, until tender, or according to the packet instructions. Drain and tip into a bowl. Add the poached salmon, mashed potatoes and spring onions.
- Take walnut-sized spoonfuls of the mixture and shape into balls. Dust with flour, dip in the egg and roll in breadcrumbs. If you don’t intend to use the fish footballs immediately, flash freeze them on solid baking sheets, then pop into freezer bags for long-term storage.
- Heat some sunflower oil in a non-stick saucepan and deep-fry the footballs in batches for 2–3 minutes, or 6–8 minutes if cooking from frozen. Of course you can shallow fry them, but they will not keep their round shape as well.
- To make the minty yoghurt dip, stir the mint into the yoghurt. Drain the footballs well on kitchen paper and arrange on plates with small dipping bowls of the minty yoghurt and lime wedges, if using, to serve.