Tom Yum soup
Serves:
Ingredients
- 2 1/2 cups water
- 1 sachet Tom yum paste
- 4 button mushrooms, sliced
- 4 baby corn, halved
- 1/4 red capsicum, sliced into strips
- 2 shallots, sliced
- 6 green prawns, peeled with tails intact
- Coriander to garnish
Method
Bring water to boil in a saucepan and add Tom yum paste.
Stir well to dissolve and add vegetables.
Simmer for 5 minutes and add prawns.
Cook for a further 3 minutes and serve garnished with coriander.
Serving Suggestions
Note
- Most Thai recipes are written per person and when testing this recipe I discovered that the paste satchet is just exactly enough for one person, therefore if you are making this for a family of four you will need 4 satchets.
- This is a really refreshing soup and I love the hot and sour aspects of it coupled with the crunchy prawns.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Thai crab cakes
Serves:
Ingredients
Crab cakes
- 2 spring onions, finely chopped
- 400g crab meat (see notes)
- 10ml (2 tsp) fish sauce
- zest of 1 lime
- 1 egg, lightly beaten
- 1/2 cup panko
- 1 tsp freshly grated ginger
- 1 tbsp chopped coriander
- 5ml (1 tsp) sesame oil
- 5ml (1 tsp) canola or peanut oil
Salad
- 60g snow pea shoots
- 160g snow peas, finely sliced
- 1 long red chilli, finely sliced (optional)
- 1/2 red capsicum, finely sliced
- 1 cup coriander leaves
- 1/4 cup peanuts, chopped
Dressing
- juice of 1 lime
- 20ml (1 tbsp) fish sauce
- 1 tbsp sugar
Method
Mix crab cake ingredients together and form 8 cakes. Cover and place in the fridge for an hour or so.
Heat non-stick frying pan to medium and add oils.
Add the crab cakes and cook each side for 3 minutes.
Mix all salad ingredients together and divide among plates. Combine dressing ingredients and drizzle over crab cakes.
Sprinkle with peanuts and serve.
Find more seafood recipes
Serving Suggestions
Note
- I’ve put a mild chilli in the salad to get my kids used to the flavour and heat, but if you have seasoned chilli eaters in your house, whack one in the crab cake mixture too. If you like the taste of chilli but don’t want to set your mouth on fire, use a larger red chilli – all the taste without the heat.
- Crab cakes have a soft consistency and can fall apart so be extra careful when you flip them.
- If I can get to the fresh food market, I use fresh crab meat for this recipe, but I’ve also used canned meat which is absolutely fine. If you are using canned, grab 4 x 170g cans and drain them as it only adds up to about 100g of meat per can.
- This recipe was created by Jay Rogers for Kidspot, Australia's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.
Quick fishcakes with oven baked chips
Serves:
Ingredients
For the fishcakes
- 2 potatoes, peeled
- 1 fillet fresh salmon or trout (pin-boned)
- 1 lemon, sliced, plus 1 more zested and juiced
- 50g butter
- 1 tbsp lemon thyme leaves
- 2 tbsp parsley, chopped
- 1/2 cup breadcrumbs
- a little milk
- a little sunflower oil
For the chips
- 2 more potatoes, unpeeled
- 1 tsp olive oil
Method
For the fishcakes:
Preheat the oven to 220°C conventional (200°C fan-forced).
Cut the peeled potatoes into chunks, place in a saucepan, cover with cold water and cook until tender.
Meanwhile, place the salmon on a piece of foil, top with a few slices of lemon and a teaspoon of the butter and wrap tightly.
Cook in the oven for 15 minutes or until just pink.
Once the potatoes are soft, drain and mash with remaining butter and a splash of milk. Set aside. Once the salmon is cooked, flake into the cooled mashed potatoes and combine remaining ingredients (thyme, parsley, lemon zest and juice) and season to taste.
Form the mixture into about 6 small patties.
Press these into the breadcrumbs and set aside.
For the chips:
Slice the remaining 2 potatoes into chip shapes (I don’t bother to peel them) and place on a baking tray lined with greaseproof paper.
Gently toss with the olive oil and bake for 15 minutes or until golden brown.
While the chips are cooking, heat the sunflower oil in a frying pan and cook the fishcakes over medium heat for about 3 minutes on each side or until golden and cooked through.
Serving Suggestions
Note
- Add colour and zing with sticks of cucumber and carrot and an extra squeeze of lemon or lime.
- If you want some extra vegetables in this recipe, grab a handful of frozen vegetables and add them to the potato mixture.
- This recipe was created by Sophie Hansen for Kidspot, New Zealand’s best recipe finder. You can follow Sophie on Local Is Lovely, Facebook, Twitter or Pinterest.
Pan fried fish with roasted capsicum sauce
Serves:
Serves 4
Ingredients
- 2 red capsicums
- 1 brown onion, sliced
- 1 clove garlic, sliced
- 1 tsp fennel seeds
- 2 x 400g tins chopped tomatoes
- 1 tsp salt
- 2 tsp sugar
- 1 tbsp olive oil
- 30g butter
- 500g boneless white fish fillets
Method
Heat oven to 220°C (200°C fan-forced). Place capsicums in a tray and roast for 20-30 minutes until the skin has blackened and blistered. When blackened all over, place into a plastic bag and tie to seal. Leave for 10 minutes to sweat and then you should be able to easily rub the skin off. Remove core and seeds and slice flesh. Set aside.
In a deep frypan, heat oil over gentle heat and cook onion for 6 minutes or until transluscent. Add garlic and fennel seeds and cook for a further minute. Add tomatoes, salt and sugar and allow to simmer for 10 minutes, adding a little water if it gets too dry. Finally, stir through sliced roast capsicum and keep warm.
Heat oil and melt butter in a large frypan and cook fish for 2-3 minutes each side until just cooked through.
Serve with roasted capsicum sauce and some steamed green beans on the side.
Find more fish recipes
Serving Suggestions
Note
- Alternatively, place capsicums directly over the flame of a gas stovetop to char. Turn slowly with the aid of tongs until they're blackened and charred before popping into plastic bags to sweat as described above.
- You can buy roasted capsicum from the deli or in jars at the supermarket if you don't want to make it yourself.
- Any type of firm skinless fish will work in this recipe, e.g. flathead, bream.
- Recipe by Greer Worsley, who blogs at Typically Red.
Easy crumbed fish
Serves:
Ingredients
- 300g firm white fish (fillets)
- pinch white pepper
- ¼ tsp salt
- ¼ cup corn starch
- 1 egg (lightly beaten)
- 1 cup breadcrumbs
- Vegetable oil (for deep frying)
- ½ lemon (cut into wedges)
Method
Cut the fish fillets into 2cm-thick slices.
Add the cornflour to the beaten egg and beat together gently.
Add the fish pieces to the batter and then to the crumbs.
Heat the oil to medium in a large wok.
Fry the fish to golden, about two minutes, then drain well season with white pepper and salt and a squeeze of lemon.
Serving Suggestions
Note
Pasta with tuna and tomatoes
Serves:
Ingredients
- 500g penne, rigatoni or similar
- 250g cherry tomatoes, halved
- 425g tin tuna in olive oil
- 1 lemon, zest
- 2 tbsp fresh parsley, chopped
- parmesan cheese, grated, to serve
Method
Cook pasta according to packet instructions. Drain and return to saucepan.
Toss with tomatoes, tuna (including its oil), lemon zest and parsley. Season well.
Serve with parmesan cheese.
More pasta recipes:
Serving Suggestions
Note
- Increase the vegetable component by adding some grated carrot and zucchini.
- Serve cold as a salad for the lunch box or a picnic.
- Recipe by Greer Worsley, a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.
Baked salmon with leek and fennel
Serves:
Serves 4
Ingredients
- 2 leeks
- 2 fennel bulbs
- 2 tsp olive oil
- 500g salmon fillet, pin-boned
- 1/4 cup (125ml) white wine
Method
Preheat oven to 190°C (170°C fan-forced).
Wash leeks well. Cut into three or four pieces then halve lengthwise. Cut fennel into wedges. Place vegetables in a large baking tray, toss in olive oil and season well.
Bake for 30 minutes. Remove from oven and place salmon fillet skin side down on top of vegetables. Pour over wine. Return to oven and bake for a further 15 minutes.
Divide salmon into four portions. Serve with baked vegetables, steamed green beans and lemon wedges.
Find more fish recipes
Serving Suggestions
Note
- This recipe would work well with most fish types, but adjust the cooking time depending on the size and thickness of the fillets.
- Replace wine with fish stock or water if you prefer.
- Recipe by Greer Worsley, who blogs at Typically Red.
Pasta bits with cherry tomatoes and pesto
Serves:
Ingredients
- 375g packet fresh lasagne sheets
- 4 tablespoons prepared pesto
- 250g cherry tomatoes, halved
- freshly grated parmesan, to serve
Method
Bring a large pot of water to the boil. Rip lasagne sheets into large bite size pieces (this bit is very fun). Place lasagne bits in pot, return to the boil and cook for 2-3 minutes until al dente. Drain into a colander, return pasta to the pot and stir through pesto and tomatoes. Serve garnished with parmesan.
Notes:
- This is a super quick dish. By all means make it more time consuming (but also more tasty) by making your own pasta and pesto!
- I had been to the farmers market the day I made this pasta, so we had it with amazing Italian and fennel sausages AND locally grown cherry tomatoes. The tomatoes were so tasty and sweet if you have inferior tomatoes, roast them in a bit of olive oil at 180C until starting to collapse, this really intensifies their flavour.
Serving Suggestions
Note
Meatloaf cupcakes
Serves:
Ingredients
Frosting:
- 1kg potatoes (the varieties recommended for creamy mash)
- 1 cup grated cheese
- 25-50g butter
- 1/2 cup (125ml) cream or milk
- 1 tsp minced garlic
- pinch of salt
- 2 tbsp dill, chopped
- 1 tbsp paprika
- 1 punnet cherry tomatoes
Meatloaf:
- 1kg minced beef (or 500g Pork and 500g beef)
- Worchestershire sauce
- 1 tbsp tomato sauce
- 1 red capsicum
- 1 onion
- 1/4 cup chopped mushrooms
- 2 eggs, lightly beated
- 1 1/2 cups rolled oats
- handful of parsley
- generous pinch of rosemary
Method
Preheat oven to 170°C (150°C fan-forced)
Steam or boil peeled potatoes.
Mash and whisk potatoes with all the other frosting ingredients except the dill and paprika (while warm) to make cheesy creamy mash potatoes. Put aside to cool.
Place all meatloaf ingredients into a bowl and combine well using clean hands.
Line a 12-cup muffin pan with liners. Place a large handful of mixture into each liner.
Bake in the oven for 20 minutes. Stick a skewer into it to make sure it's cooked through. Remove from muffin tray and leave to cool for about 10 mins.
Spoon potato mixture into a piping bag. Pipe frosting on top of the cupcakes. Sprinkle dill and paprika over the top of the frosting to look like sprinkles and then top with a cherry tomato.
Find related mince recipes
Serving Suggestions
Note
- Cook the potatoes first because you want to give them time to cool before piping onto the cupcakes.
- Unlike normal cupcakes these don't rise in the baking so make the top nice and round to get a muffin top and press it into the muffin tray to get the base shape.
- You can use rolled oats or breadcrumbs in your mixture but I found oats give a better texture.
- If you don't have a piping bag, you can use a zip-lock sandwich bag and snip the end off.
- Other modifications can be to swirl tomato sauce or caramel balsamic over the top like chocolate sauce.
- This recipe was created by Alexandra Morey.
One-pan mini meatloaf dinner
Serves:
Ingredients
- 1 kg red potatoes
- 4 tbsp olive oil
- 3 tbsp plain flour
- 500g lean beef mince
- 1 small brown onion, diced
- 1 cup panko breadcrumbs
- 4 cloves garlic, crushed
- 1 egg
- salt and pepper
- 375g green beans, trimmed
- 1 cup tomato sauce
- 2 tbsp Worcestershire sauce
Method
Step 1. Preheat oven to 180°C (160°C fan-forced). Cover a large baking tray with baking paper and set aside. Slice each potato into 6 wedges and pour over 2 tablespoons of olive oil. Toss to coat, sprinkle over flour and season with salt and pepper. Tip potatoes onto baking tray and bake for 20 minutes.
Step 2. Meanwhile, place the mince, diced onion, breadcrumbs, 2 cloves of crushed garlic, egg and salt and pepper into a bowl. Using clean hands, mix all ingredients together until well combined and divide into four portions.
Step 3. Shape 4 mini meatloaves. Remove the tray from the oven and push potatoes to one end. Place the mini loaves onto the tray and return to the oven for 10 minutes.
Step 4. In a bowl, mix tomato sauce and Worcestershire sauce together. Place beans into a bowl and drizzle remaining two tablespoons of oil over the beans and toss with remaining crushed garlic cloves. Remove the tray from the oven and spoon sauce over meatloaves generously. Push wedges to the centre and add the beans to the end of the tray. Bake for another 10 minutes and serve.
Serving Suggestions
Note
- You can easily feed a crowd with this recipe by making it on three trays instead of one. It is fast and tasty.
- We used a combination of tomato and Worcestshire sauce to top these meatloaves but you could also use barbecue sauce.
- You can switch out the green beans in this recipe for capsicum slices, zucchini or even cauliflower.
- This One pan caprese pasta is a delicious Italian twist on pasta and is full fresh flavours.
- If you love creamy pasta the this One pan chicken alfredo is a great meal that the whole family will love.
- This bake-in-the-oven One pan chicken and sage dinner is easy and everyone loves chicken.
- If you want all the flavours of lasagne but can’t be bothered to go through the whole ordeal, you should try this One pan lasagne.
- The fresh lemon flavours really shine through in this One pan lemon chicken fettucini.
- They don’t come much simpler than this delicious One pan roasted salmon and bread salad. It’s packed full of tomatoey flavour.
- Do you need an easy desssert? Try this One pan chocolate cake for dessert.
- This recipe wa created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Tuna melts
Serves:
Ingredients
- 1 pkt English muffins
- 185g tin tuna, strained
- 3 tablespoons mayonnaise
- half a cup grated carrot
- half a cup corn kernels, tinned or fresh
- half a cup tasty cheese, shredded plus 14 cup extra
- salt and pepper
Method
In a large bowl add tuna, mayonnaise, carrot, corn and cheese – stir to combine and season to your liking.
Heat your griller, cut muffins in half and spread with margarine or butter.
Place a heaped tablespoon of mixture on each half.
Add a touch of extra cheese on top and grill until melted and lightly brown.
Note
- For this recipe I used tinned corn so my 3 year old could do all the work!
- Swap or change the vegetables to suit your family if you like.
- I spread the muffins with margarine so the muffins do not go soggy from the topping.
- Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.
Red curry prawn noodles
Serves:
Ingredients
- 125g dried rice vermicelli noodles
- 10 green prawns, peeled, deveined and tails removed
- 2-3 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 4 spring onions, cut into 2cm lengths
- ½ cup (125mL) chicken stock
- 2 tablespoons soy sauce
- ½ cup coriander leaves
- 2 lemon wedge
Method
Soak noodles in a bowl of hot water for 10 minutes or until soft, drain and set aside.
Take a deep recovery breath after dealing with the prawns, then slice prawns in half lengthways.
Place prawns in a bowl and mix in the curry paste to coat each prawn.
Heat 1 tablespoon oil in a wok over high heat and cook eggs in an ‘omelette’, remove from wok and set aside.
Wipe the wok out with paper towel.
Heat remaining oil and stir fry prawns for 2 minutes, then add noodles and spring onions and stir for another 2 minutes.
Add stock and soy sauce, stir until heated through.
Slice the omelette and stir though.
Divide noodles and prawns between two bowls and garnish with coriander and lemon.
Notes:
- I use rice vermicelli noodles because they are gluten-free, but they do have an annoying habit of clinging together unless you persist with gently mixing.
- Substitute with your favourite noodles, such as hokkien or soba.
- If your kids love prawns, then by all means double or triple the recipe to suit the whole family.
- This recipe works just as well with a milder curry paste such as korma or satay.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Pan-fried fish with pea mash
Serves:
Ingredients
Gluten-free, egg-free, nut-free
- 1 teaspoon olive oil
- 4 x 200g white fish fillets
- 2 cups frozen peas
- ¼ cup basil leaves
- 1 tablespoon butter
- Lemon wedges to serve
Method
Heat a non-stick frypan over medium-high heat. Add olive oil and fry fish fillets until golden brown on each side and cooked through. The pieces I used were 2.5cm thick and required about 5 minutes each side.
While the fish is cooking, bring a saucepan of water to the boil, add the peas and cook for 2 minutes –they should still be bright green. Drain the peas, add the basil leaves and use a stab mixer to puree. Stir the butter into the peas, then cover until ready to serve.
Spoon some pea mash onto a plate, top with fish and some lemon, serve immediately.
Serving Suggestions
Note
- If the fish still has the skin on, cook that side last until it is quite crisp. The crispy skin is then easy to remove with a spatula or leave on and serve crispy side up.
- Depending on your tastes, you may like to add some salt and pepper to the pea mash, but we like it flavoured with just the basil and butter.
Tuna burgers
Ingredients
- 2 eggs
- 1/3 cup dry bread crumbs
- 1 tbsp horseradish
- 2 tsp Dijon mustard
- 1/4 tsp pepper
- 1 pinch salt
- 1 can tuna
- 2 spring onions, finely chopped
- 1 celery stalk, chopped
- 1 tbsp vegetable oil
- hamburger buns
Method
In a bowl, lightly beat eggs.
Mix in bread crumbs, horseradish, mustard, pepper and salt.
Drain tuna and mix into bowl along with onions and celery. Shape into thick patties.
In nonstick skillet or BBQ, heat oil over medium heat.
Cook patties, turning once, for 10 minutes or until golden brown. Remove and add to your bun.
Pork and sage meatloaf with apples
Serves:
Ingredients
- oil spray
- 1 medium onion, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, minced
- 500g lean pork mince
- 1 tsp ground sage
- ¼ tsp ground cloves
- 1 tsp Worcestershire sauce
- 1 egg, lightly beaten
- 1/3 cup Panko breadcrumbs
- 1 large Granny Smith apple, peeled, cored and finely sliced
- salt and pepper
Method
Heat oven to 180°C and line a loaf pan with baking paper (using baking paper makes it easier to get the meatloaf out of the pan).
Heat a small frying pan and spray lightly with oil. Add onion, celery and garlic with a pinch of salt and cook until translucent. Cool slightly.
Mix all ingredients, except apples, together in a large bowl until well combined. Press mixture into prepared pan and line top with sliced apples.
Season with salt and pepper and bake for 45 minutes until cooked through.
Remove from oven and stand in pan for 5 minutes. Gently lift meatloaf from pan onto a board and slice. Serve with salad or vegetables.
Notes
- You may want to spray the loaf pan lightly with oil before lining it with paper as it helps the paper to stick to the pan.
- Recipe written by Jay Rogers
Find related mince recipes
Serving Suggestions
Note
Beef pot roast
Serves:
Ingredients
- 1/4 cup vegetable oil
- 1/2 cup flour (to coat roast in)
- 1 rump roast 11/2-2kg
- salt and pepper
- 3 carrots, roughly chopped
- 2 large onions, roughly chopped
- 4 celery sticks, roughly chopped
- 6 cloves of garlic, chopped
- 2 bay leaves
- 3 cups of water
Gravy
- 3 tbsp butter
- 4 cups beef stock
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
Method
Preheat the oven to 180°C.
Roll the roast in plain flour.
In your cast iron pot, heat the vegetable oil and sear each side for 4-5 minutes. Add the vegetables, garlic, and bay leaves and enough water to come to 1/3 the way up the roast.
Cover and roast for 3 1/2 -4 hours.
When done, remove from the pot and set aside. Strain the liquid to remove all solids and place the roast back in the pot to keep warm.
Gravy
In a saucepan, melt the butter and stir in the flour to make a roux (flour butter mixture). Cook for about 3 minutes until it becomes a light brown.
Whisk in the Worcestershire sauce, brown sugar, pot liquids and stock. Cook until it reaches the desired gravy consistency.
Season to taste with fresh salt and pepper.
Slice the roast and serve with the gravy and some seasonal roasted vegetables.
Find related recipes for the man of the house.
Serving Suggestions
Note
- I love this recipe and have made it over and over.
- If you don’t have a cast iron pot you can sear this in a frying pan and roast it in a casserole dish.
- You need to be REALLY careful of the fat when searing the roast.
- The gravy complements this roast and you may like to add only half the brown sugar depending on your own tastes.
- This recipe was adapted by Jennifer Cheung from a Rachael Ray recipe for Kidspot, New Zealand’s best recipe finder
Salmon danish
Serves:
Ingredients
- 200g smoked salmon
- 4 sheets frozen puff pastry
- 1 egg, beaten
- 200g ricotta cheese
- 1 tsp capers, finely chopped
- 2 tsp fresh dill leaves, finely chopped
- ½ tsp horseradish paste
- 1 egg
- sprig of dill leaves, to garnish
- tiny wedges of sliced lemon, to garnish
Method
Preheat oven to 210°C or 190°C fan-forced.
Chop two slices of the Tassal smoked salmon into tiny pieces.
Combine the smoked salmon in a small bowl with the ricotta cheese, capers, dill leaves, horseradish and egg. Mix well.
Cut each sheet of pastry into four or six squares, dependent upon size of danish preferred.
Place a spoonful of the smoked salmon mixture into the centre of each pastry square, fold each edge of the pastry in a triangular shape towards the centre of the filling to form a danish shape and twist the edges together to secure.
Place onto a baking tray lined with baking paper.
Repeat with remaining pastry squares and filling.
Brush each salmon danish with a little beaten egg and bake in oven for 12-15 minutes or until puffed and golden.
Allow to cool on a wire rack before serving topped with curled smoked salmon slices.
Serving Suggestions
Note
- These are perfect canapes for a dinner party or special get-together.
- Make the danish ahead of time then top with the salmon mixture just before serving.
- Recipes created by Tassal.
Tuna and rice casserole
Serves:
Ingredients
- 3 tablespoons butter, plus 2 tablespoons extra
- half an onion, finely chopped
- 3 tablespoons flour
- 3 cups whole milk
- 1 cup (150g ) cherry tomatoes, halved
- 1 cup frozen peas
- 2 cups tasty cheese, grated
- 200g tuna in springwater
- 2 cups jasmine, cooked (should yield about 3 and a half cups) and still warm
- 1 cup breadcrumbs
Method
Preheat oven to 180c Butter a baking dish and set aside.
Bring a heavy-based saucepan to low to medium heat and melt butter. Saute onion for 2 minutes or until soft.
Stir in flour and make a paste. Whisk in milk, one cup at a time. Continuing whisking and allow to thicken for about 5-8 minutes. When it begins to simmer remove the pan from heat.
Stir in the tomatoes, peas, 1 cup of cheese, and tuna, set aside.
Spread one cup of rice on the bottom of the dish, then spread half of the tuna mixture on top, continue to layer until you end with the tuna mixture and sprinkle the remaining cheese on top.
Melt the extra 2 tablespoons of butter and mix through the breadcrumbs and sprinkle over the top.
Place on a baking sheet and into the oven for 15 minutes or until the top is golden and bubbling. Allow to rest for 5 minutes then serve immediately.
Notes:
- This is so lovely and creamy; it is lovely served with a tossed green salad (if your kids like salad-y things!)
- Be sure you wash the jasmine rice at least three times in a fine sieve until the water that runs off it appears less white before you cook it.
- My rice cooker is invaluable for recipes like this one. It cooks the rice on its own away from the stove top and keeps it warm until I am ready to use it.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealands best recipe finder.
Salmon and Leek Slice
Serves:
Serves 10
Ingredients
- 2 tsp olive oil
- 2 large leeks (300g), finely sliced
- 210g can salmon, drained, bones removed
- 1 tsp dried dill
- 1 tbsp horseradish cream
- 4 large eggs, lightly beaten
- 1 cup (130g) wholemeal self-raising flour
- pepper
- 50g reduced fat tasty cheese
Method
Heat oven to 180°c and line a square 20cm baking tin with baking paper.
Place oil in a large non stick frying pan and heat on medium-low. Add leeks with a pinch of salt and cook until soft (about 10 minutes).
Cool slightly and mix with salmon, dill, horseradish cream, eggs, flour and cheese. Season with pepper and spoon mixture into the prepared baking tin.
Bake for 35-40 minutes until set. Cool slightly before removing from pan. Eat now while it’s hot or allow to cool, slice into squares.
Find related salmon recipes
Serving Suggestions
Note
- This recipe freezes well so you can make this on the weekend, freeze and wrap separately for quick lunch making in the morning.
- If you’re not a salmon fan, replace with tuna.
- I use wholemeal flour to raise the fibre content but feel free to use all white flour or half and half.
- I always use a 50% reduced fat tasty cheese for these recipes. You get that lovely cheesy flavour while cutting the fat and calories.
- Nutritional values per serve: 579.6kj (138cals); 5g total fat (1.5g saturated fat); 2.2g fibre
Salmon and vegetable cakes
Serves:
Ingredients
- 1kg brushed potatoes, boiled until tender and mashed well
- 1 x 400g tin pink salmon, bones and skin removed, salmon flaked
- 1 small brown onion, finely diced
- 1 cup frozen peas and corn mix, defrosted
- 1 cup flour
- 2 eggs, lightly beaten
- 1/3 cup milk
- 4 cup dried breadcrumbs
- vegetable oil for frying
Method
In a large bowl, mix together the mashed potato, salmon and onion until well combined.
Add the peas and corn and combine gently until well-mixed.
Set up a crumbing station with three plates: one for the flour, one for the combined egg and milk, and the third for the breadcrumbs.
Form patties of the salmon and potato mixture and thoroughly coat in the flour, dip in the egg wash, then coat in the breadcrumbs.
Heat the oil in a frying pan over medium heat and gently fry the patties until golden on eat side. Drain on paper towels. Keep warm in an oven until cooking is complete.
Notes:
- You can add whatever vegetables are handy.
- I like to make the potato mix while the potatoes are warm and then let it cool completely. If you crumb a warm mixture they burst open during frying as the steam escapes.
- If you have time, you can chill these after crumbing for an hour so you have a very ‘sturdy’ crumb.
- I like to have enough oil in the pan so it reaches halfway up the sides of the patties when the pan is full. These salmon cakes will not soak up oil if the oil temperature is hot enough.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Find more dinner recipes
Serving Suggestions
Note
Tuna melt zucchini boats
Serves:
Ingredients
- 1 tsp olive oil
- 1 garlic clove (large, minced)
- 400 g canned tomatoes (diced)
- 1/2 tsp basil (dried)
- 1/2 tsp oregano (dried)
- 1 tsp sugar
Zucchini boats
- 4 zucchini (medium, cut in half)
- 425 g canned tuna in vegetable oil (drained)
- 4 spring onion (finely sliced)
- 1 tomato (medium, chopped)
- 1 tsp basil (dried)
- 2 tsp olive oil
- 1/2 cup 50% less-fat cheddar cheese (grated)
Method
To make the tomato sauce: Put oil and garlic in a small saucepan and place on low heat. Cook for a minute or so until garlic is fragrant. Add remaining ingredients and bring to a simmer. Simmer for 10 minutes.
Heat oven to 200C (180C fan-forced). Spray a large shallow casserole (or lasagne) dish lightly with oil or line with baking paper.
Scoop flesh out of zucchini using a teaspoon (keep flesh for filling).
Bring a large saucepan of water to the boil and add zucchini halves for 1.5 minutes before removing from water and patting dry.
Combine half of the chopped zucchini flesh (keep the rest for a stir-fry, hash, lasagne or even to mash through potato), with the tuna, spring onion, tomato and dried basil together and stuff into zucchini. Drizzle over olive oil and then spoon over the tomato sauce.
Top with cheese and bake for 20-30 minutes. Serve with a large green salad.
Note
- Ive specified that this recipe feeds 4 people; this will depend on how hungry you are and how many big eaters you have in the family. My husband will eat two boats easily (1 whole zucchini), while my girls may only eat one boat. They will save in the fridge for tomorrow so dont be too concerned about cooking too much!
- Play around with the herbs you use in the sauce to find out what your favourite flavour combo is.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.
