Four Easy Meals for Kids
Looking for a yummy indulgence but still have hungry mouths to feed? We've compiled our four favourite recipes that your kids will love... and you will too!
1. Baked Salmon Cakes: We all love salmon and we all love cake, but baked salmon cakes takes things to a new level! Here's how to make it:
- 2 cans wild salmon, drained of liquid
- 1 egg
- 1/4 cup cornmeal
- 1/4 cup shredded mozzarella or cheddar cheese
- 1 tablespoon Parmesan cheese
- 1/4 cup breadcrumbs
a. Drain the salmon and add it to a food processor with egg, cornmeal, and cheese. (You can also mix with a fork in a medium bowl.)
b. Pulse to grind into a batter.
c. Use a 1/4-cup measuring cup to portion rounds, then flatten until about 1/2-inch thick.
d. Press into a small bowl of breadcrumbs and place on a parchment-lined baking sheet.
e. Bake and eat!
2. Vegetable Pikelets: These vegetarian pikelets are a delicious way to get your kids to eat their vegetables... without the fuss. Here's how to make them:
- 2 cups wholemeal self-raising flour
- 2 cups mixed vegetables (finely chopped, raw)
- 2 eggs (lightly beaten)
- 1 cup tasty cheese (grated)
- 1 1/2 cup milk
- 1 tsp salt and pepper (to taste)
- 50 g butter
- cream cheese (*to serve)
- chives (*to serve)
a. In a bowl, whisk all ingredients except for butter together.
b. Heat a little butter in a frying pan. Using quarter cup measures, fry each pikelet until golden and turn.
c. Serve warm with cream cheese spread on top.
3. Broccoli Tots: Want to get your kids to eat broccoli without the fuss? Try this fun recipe (you'll love it, too!):
- 1 cup broccoli florets, chopped
- 1 cup short grain brown rice, fully cooked
- ½ cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan
- 2 eggs
- ¼ cup regular breadcrumbs
a. Prepare your rice or plan to use leftovers. Gather the rest of the ingredients.
b. Chop the broccoli into small pieces. Cook quickly.
c. Drain the broccoli well.
d. Add the ingredients to a food processor and grind into a uniform batter.
e. Portion out tots onto a parchment-lined baking sheet.
f. Bake and serve warm!
4. Homemade creamy hummus without tahini: Add it to your potatoes or even with a side of pasta. Hummus is for everything!
- 2 cups chickpeas (or 1 14.5 ounce can, rinsed and drained)
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, peeled (optional)
- 1 teaspoon cumin
- 1/2 teaspoon salt
a. Place all ingredients into the bowl of a food processor
b. Blend, stopping to scrape down the sides occasionally, until very smooth.
c. If your mixture seems thick or you have trouble blending, you can add a bit of water or a drizzle of olive oil.