I’ve managed to convince my kids that I have x-ray vision.
My superpower was revealed last weekend during a session of “guess what colour undies I’m wearing”. To the utter astonishment of my children I was able to correctly guess what colour undies they were both wearing AND my own AND daddy’s, too.
“How’d you do that?!” they wanted to know.
“I have x-ray vision.”
“No really! How’d you do that?!”
“I REALLY have x-ray vision.”
Nodding, they looked at me in awe, oblivious to the fact that as chief buyer, washerer and folderer of all the smalls at VSHQ I had a distinct advantage in the game and I’d simply just guessed the most common colour from their clothes pile.
It was luck that I was right every single time. But my status as the ‘undie-whisperer’ was cemented, and I’m now known for my mysterious super-powers – a fact which I’ll be sure to remind them off during their teenage years when they think I can’t see that packet of ciggies stashed in the bottom of their school bag.
Test out your superpowers by telling your kids to eat these mini salmon cakes, then you’ll practice your x-ray powers by looking into their tummies to count the number in there.
And I can see what vegies are in here, too, but the kids can’t.
Itsy widdle salmon cakes
2 large potatoes
1 cup cauliflower florets
180g can salmon in springwater, drained
2 spring onions, very finely sliced
Handful of green beans, very finely sliced (or pulsed in a mini food processor)
Zest of 1/2 lemon
Squeeze lemon juice, to taste (I like a big squeeze)
1/4 tsp sweet paprika
Salt & pepper
1 cup panko bread crumbs (or blitz up a few slices of stale bread and leave it out to get even more stale for a couple of hours)
Spray oil
Preheat the oven to 190C. Line an oven tray with baking paper.
Cook your potatoes. It’s up to you whether you bake them, steam them or be terribly unfashionable like me and just microwave them until the insides are a mashing consistency.
Cook your cauliflower. Same as above. You want it 90% cooked, still firm enough to dice finely, so that it will disappear into the potato.
Add your cooked potatoes to a large mixing bowl. Mash with a fork and mix in the cauliflower and all of the other ingredients (except the breadcrumbs). Season and combine really well.
Roll bite-sized balls of mixture, coat in breadcrumbs and place on your tray. Spray with oil spray and bake for 20 minutes. Carefully turn the balls over, spray with extra oil and cook for a further 10 minutes until golden.
Serve as is or with a dollop of mayonaise and salad.
Serves 2 adults & 2 small kids, along with salad.
Lulu said,
July 17, 2014 @ 5:38 pm
These look great and I suspect my kids would eat more if they had those cute food picks. Whenever I am making anything ball-shaped like this I use an ice cream scoop. I have a small one (tablespoon capacity) which helps to get equal quantities, speeds the process and minimizes the mess : )
wendyblume said,
July 17, 2014 @ 5:40 pm
great idea! melon ballers can be good for that sort of stuff too.
Ema Jones said,
July 17, 2014 @ 5:38 pm
What cute salmon cakes 😛
I made a batch of quick and easy sweet-and-sour fish balls
You too try
http://bit.ly/1ljMi2N
Rebecca said,
July 17, 2014 @ 10:43 pm
Kids are so awesomely gullible! Love it!
Bethany said,
July 19, 2014 @ 8:50 pm
My boys were not keen at all, I was really hoping they would eat them all up. Really trying to get them to eat more Veg! Dinner time is always so draining 😦
wendyblume said,
July 20, 2014 @ 1:28 pm
Not every recipe will work out for every household. Cruise through the categories and find some things to try that are similar to some things they already eat – shift them over to healthy stuff gradually. Good luck! X
Ann said,
January 13, 2015 @ 11:56 pm
Can you freeze these? Would be great for the lunchbox!
wendyblume said,
January 15, 2015 @ 5:38 pm
HI Anne
they would freeze, but I think they’d need to reheat in the oven to avoid turning to mush.