So we used to buy Smoked haddock and leek fishcakes from Tesco but they contain cheese and now I'm dairy free I can't have them, but I absolutly love them!
So I decided to give it ago myself and they tasted exactly like the tesco ones! and you can freeze them too!
Ingredients (Makes about 10 fishcakes)
450g smoked haddock
1 leek
5 medium potatos
1 egg
Breadcrumbs (use gluten free bread for gluten free)
Pepper
1 tbs Lemon juice
2 tsp Mixed herbs
small amount of oil
Method
oven cook the haddock
Grate or finally chop 1 leek and the potatoes (I used the grating attachment on my food processer)
Add the haddock, lemon juice, herbs and pepper mix well
Then take the mix out and form into pattys
Heat a pan with the oil in it so its very hot
Cover the haddock pattys in egg then breadcrumb and fry quickly
I find cooking them so the fish is cooked and then letting them cool on a wire rack then re heating them to make the breadcrumb golden makes for a firmer fishcake.
So easy to make and deffinatly yummy!
These are not really sutible for babies due to a high salt content from the smoking process but if you use unsmoked haddock then its fine for any age.
Showing posts with label babies. Show all posts
Showing posts with label babies. Show all posts
Saturday, 29 January 2011
Dairy free fishfingers ideal for weaning
These fishfingers are totally yummy so easy to make and contain no additives, salt or any other naughty stuff commercial ones contain...
To make these I used the left over white fish from my dairy free fish pie I made yesterday I kept 2 coley portions and it was enough to make 6 fishfingers...
They can be gluten free using variation
Ingredients
2 white fish portions (I used coley but any would be fine)
Breadcrumbs
one egg
Method
Beat the egg in a dish
Cut the white fish into strips (I freeze my fish when I purchase it and its easier to cut the fish into strips while it is frozen)
pop some bread crumbs onto a plate
Dip each fish strip into the egg, then the bread crumbs, then egg and finally bread crumb again
Pop into a hot frying pan and quickly fry each side to crisp them
after sealing put into a hot oven about gas mark 7 (which is about 425F and 220C ) for about 5-7 minutes
and bish bash bosh you got yummy fish fingers
Perfect for weaning as they are able to hold them and they dont contain any nasty stuff
To make these I used the left over white fish from my dairy free fish pie I made yesterday I kept 2 coley portions and it was enough to make 6 fishfingers...
They can be gluten free using variation
Ingredients
2 white fish portions (I used coley but any would be fine)
Breadcrumbs
one egg
Method
Beat the egg in a dish
Cut the white fish into strips (I freeze my fish when I purchase it and its easier to cut the fish into strips while it is frozen)
pop some bread crumbs onto a plate
Dip each fish strip into the egg, then the bread crumbs, then egg and finally bread crumb again
Pop into a hot frying pan and quickly fry each side to crisp them
after sealing put into a hot oven about gas mark 7 (which is about 425F and 220C ) for about 5-7 minutes
and bish bash bosh you got yummy fish fingers
Perfect for weaning as they are able to hold them and they dont contain any nasty stuff
Tuesday, 25 January 2011
Burger recipe - Dairy and gluten free, suitable for babies
This is my burger recipe, its dairy and gluten free and is suitable for babies age 6mths+
Ingredients
500g minced beef (The better the mince the better I prefer using lean steak mince)
2 medium onions
2 tbs of mixed herbs
1 tsp mustard powder
1 clove of garlic (or garlic powder)
1 tsp salt (Leave this out if making for babies)
2 tsp pepper
1 egg
Method
Finely dice the onions and mix with the dry ingredients and egg.
Add to the mince and mix thoroughly, you will know when its mixed properly as the mince becomes one big ball.
Heat a pan with a small amount of oil, then shape the mince into small pattys being careful not to make them too big or they won't cook properly.
Cook thoroughly and serve
Variation: for spicy burgers finely chop chilli peppers and add to the mix before cooking
Ingredients
500g minced beef (The better the mince the better I prefer using lean steak mince)
2 medium onions
2 tbs of mixed herbs
1 tsp mustard powder
1 clove of garlic (or garlic powder)
1 tsp salt (Leave this out if making for babies)
2 tsp pepper
1 egg
Method
Finely dice the onions and mix with the dry ingredients and egg.
Add to the mince and mix thoroughly, you will know when its mixed properly as the mince becomes one big ball.
Heat a pan with a small amount of oil, then shape the mince into small pattys being careful not to make them too big or they won't cook properly.
Cook thoroughly and serve
Variation: for spicy burgers finely chop chilli peppers and add to the mix before cooking
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