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What the kids eat in… China

November 9, 2010 · Filed under All recipes, Chicken, Food experiences, What the kids eat in... · Tagged chicken, Chinese, cooking techniques, dinner, family, feeding the family, mealtime, vegetables, vegies

Actually, I suspect more folks outside of China might actually eat this dish. But let’s not worry about pesky facts and just enjoy this delicious messy mass of tasty goodness. I did try to research the origins, but perhaps it’s one of those ‘from everywhere’ dishes with no particular source, although I did see claims of origin from Thai to Cantonese to the good ol’ USA. One cute internet fact (and maybe even true) is that the name translates as ‘lettuce delights’, which sounds so lovely!

I got thinking about this dish after my 14-year-old niece whipped up a version at a recent family get-together. At 14 I could melt cheese onto corn chips in the microwave, she can whip up a meal for 12 people. Very impressive stuff. The kids LOVED having her cook for them and ate up every little morsel. So I’m naming this dish in her honour.

Apparently teenagers aren’t necessarily too fussed on vegies either, so I’ve built on her recipe quite a bit, smuggling in a stack load more vegies. Use iceberg lettuce to wrap the mixture up as tightly as possible. The result is hot/cold/crunchy and absolutely delicious. Just keep a washer handy and lettuce delight indeed…

Lettuce delights for your munching pleasure

Sarah’s sang choy bao

Sauce
2 tbsp shao hsing wine
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp corn flour

Lettuce leaves (iceberg or cos both work well)
1 tbsp peanut oil
1 onion, finely diced
500g chicken mince
1 tsp garlic, minced
1 tsp ginger, minced
4 green onions, finely sliced
225g tin water chestnuts, drained, finely diced
1 cup mushrooms, finely diced
1 carrot, peeled, grated
125g can corn kernels

Combine all of the sauce ingredients together and set aside. Carefully remove whole lettuce leaves, wash and drain on clean tea towels.

Heat the oil in a wok or large frying pan over medium/high heat. Add the onion and stirfry for 3-4 minutes until translucent and turning golden.

Add the chicken mince and stirfry until it changes from pink to white. Break up lumps as you go to ensure there are no hidden raw bits.

Add the garlic, ginger, green onions, water chestnuts, mushrooms, carrot and corn. Stir-fry for 3-4 minutes until the green onions are tender and the mushrooms are nice and soft. Pour the sauce over the top and stir-fry for another minute or two until everything is piping hot and cooked thoroughly. (NOTE: if you are making this to reheat later, leave everything slightly undercooked)

Spoon -1 cup quantities of mixture into the lettuce leaves, wrap up carefully and enjoy!

Comments (7) »

Lunchbox lethargy and a good schoolyard chat

November 2, 2010 · Filed under All recipes, Food experiences, News, Sweets & treats, Vegie smuggling techniques · Tagged family, feeding the family, ideas, lunchbox, parenting, recipe, vegetables

I’m back into the groove of term 4 and the other morning I found myself in the schoolyard way past bell-time, gas-bagging away with my new collection of mum friends. None of us are shy about a chat, we talk kids, schools, educations, housing, ponder why our daughters are all such chatterboxes and we chat chat chat. We see the irony.

Conversation got onto the dreariness of our daily lunchbox scenarios – even I had to admit that my sandwich repetoire is getting a little stale. I’d started the year well, but now mostly opt for cheese, but fancy it up with chutney, mustard or avocado. There are the usual dried fruit options, the odd muesli bar and fruit, fruit and more fruit.

Soggy sandwiches are a major problem in our hot Australian conditions, even with the coolie brick. And then there’s the time factor and the fact that the lunchbox usually gets thrown together in less than 5 minutes.

So what can we do to break the dreariness?

Try and find 20 minutes at the beginning of the week to mix up or bake something interesting that you can dig into for the rest of the week. Try savoury muffins, salmon pikelets, beetroot dip (there’s a good recipe in the Vegie Smugglers cookbook), poach a chicken breast or just chop a batch of carrots and cucumber into interesting shapes.

Have a go at this home made muesli slice. It’s really quick and easy to make and you can modify it to suit the tastebuds of your family.

***Since I first posted this, I’ve gone on to create The Complete Lunchbox Planner, with 40 weeks of seasonal recipes to keep you inspired throughout the year.

Made by mum - not Uncle Toby

Home made muesli bars

Butter, for greasing
2½ cups rolled oats
½ cup desiccated (or shredded) coconut
1 cup Sultana Bran
½ cup All Bran
1½ cups dried fruit (I use chopped prunes, chopped apple and sultanas)
125g unsalted butter
¼ cup grapeseed oil
¼ cup honey
2 eggs, lightly whisked

Preheat oven to 180C. Grease and line a lamingon tin with baking paper, allowing overhang on each of the long sides.

Mix all of the dry ingredients in a large mixing bowl. Add the fruit and mix through well.
Place the butter, oil and honey in a small saucepan over low heat. Melt gently till the butter just melts and mix together. Add to the dry ingredients. Add the egg and mix thoroughly.

Press firmly into the pan (roll a glass over to apply even pressure) and bake for 25-30 minutes until golden. Leave in the pan to cool and refrigerate until set and firm before slicing into squares.

MAKES 15 SQUARES

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Yes we can!

October 21, 2010 · Filed under All recipes, Food experiences, Vegetarian · Tagged brunch, feeding the family, recipe, shopping

...preferably with butter, sugar and cinnamon.

The other night when I was buttering up a toasted piece of Baker’s Delight cinnamon fruit loaf I had a nostalgic flash of good old fashioned cinnamon toast. Remember it? Back in the 1970s when there were still cafeterias and rather than table service, you got to slide a tray down a length of metal grill. There was no finer snack than thin white toast smothered in butter, sugar and cinnamon.

So WHY exactly, rather than spending about 25 cents on the components needed to create my own, am I spending $4.60 on a mini loaf of artisan bread instead?

Somewhere between age 8 and 38 I have become a domestic retard. Bombarded with niche products that ‘simplify’ our lives, I’ve been brainwashed away from the joy of simple things. Even trying to buy white bread is complicated these days. (There’s an interesting article here on Australia’s bread buying habits). Which vitamins do I want embedded in my loaf? How MANY grains are there in my slice? More proof that nothing easy is actually easy.

So I move on to the topping. Do I want sugar? Or a synthetic substitute. There’s a choice of saccharin, aspartame, sucralose, neotame, acesulfame potassium, and stevia. And the cinnamon? Is it really cinnamon, or cassia? My guilty pleasure of the occasional cinnamon scroll doesn’t seem so fun now that I know there’s not actually any cinnamon in it.

So anyway, next time you pop by, how about I whip you up a chia slice with olive oil spread, splenda and cassia powder?

No, maybe not, because even though the world around me gets more crazy every day, and despite being constantly seduced by the thousands of items surrounding me in the supermarket, I have the power to say STOP! I just want cinnamon toast. And YES I CAN make it, too.

Yes you can, cinnamon toast

Whip this comfort food up for your littlies. They’ll love it as much as you used to.

1 slice white bread
Whatever yellow spread you have, for buttering toast
1/2 tsp cinnamon powder
1 tbsp sugar

Toast your bread. Slather on the spread. Sprinkle over the cinnamon and sugar. You’re done.

Junior Masterchef is blowing my mind!

October 19, 2010 · Filed under All recipes, News, Red meat · Tagged family, feeding the family, kids, lamb, vegetables, vegies

At Vegie Smuggling HQ, last Sunday night was spent watching TV with our jaws hanging wide open. Isn’t it a shock, to see a bunch of kids so young who can kick butt in the kitchen, sauteing, baking and slicing their way to foodie heaven? We’re all so protective these days and assume our little lovelies are so helpless that it’s refreshing to see competent kids, who’ve been well trained, concentrating and doing their thing with such aplomb. And putting the rest of us to shame. I mean, really, I doubt I could make Pierre’s Lamb Wellington that won the other night.

And isn’t it great, for younger kids to see these visions of accomplishment. Miss Fruitarian was grinning the entire time.

Why do I underestimate what my kids are capable of and wrap them in such thick layers of cotton wool? A while back, my Japanese friend shocked me by instructing in that helpful/harsh Japanese way that I must give my kids knives from the time they’re three. “They only cut themselves one time”, she assured me.

In some countries Miss F would probably of have a flock of goats under her control by now. Even half a century ago she would have been contributing to the household in ways more productive than her current “muuuuuuuuuuummmmmmmmm, iiiii nneeeeeeeedddddddddddd youuuuuuuuuuuuuu”. Of course, I run to her to check what the emergency is and generally find that she can’t find her red texta, or she needs me to kill the microscopic spider on the bathroom floor. With renewed purpose, I’m going to work on getting my kids more domestically skilled and useful.

In the mean time, here’s my contribution to the Junior Masterchef ‘pie’ challenge, a vegie smuggling Shepherd’s Pie that hides potato, pumpkin, onion, carrot, celery and eggplant. Strangely enough, I didn’t see any of the Masterchef kids sneaking too many vegies into their masterpieces.

Miss F may not herd goats, but she does love this Shepherd's Pie

Shepherd’s pie

Meat base
1 tbsp olive oil
1 onion, finely diced
1 carrot, peeled,
finely diced
1 celery stick,
finely diced
500g lamb mince
2 finger eggplants, peeled, finely diced
2 tbsp plain flour
2 cups beef stock
Splash of Worcestershire sauce
Squeeze of tomato sauce
2 fresh bay leaves
(or 1 dried)
Salt & black pepper

Mash topping
3 mashing potatoes, peeled, diced
500g pumpkin, peeled, diced
½ cup milk
Margarine, to taste

Canola oil cooking spray

For the meat base, heat the olive oil in a saucepan over medium heat. Cook the onion, carrot and celery until soft (5-10 minutes). Add the mince and brown, breaking up lumps as you go. Add the eggplant and stir.

Add the flour and cook for 1 minute. Add the stock, sauces and bay leaves. Bring to the boil then reduce heat, cover and simmer for 25-30 minutes. Season to taste.

Meanwhile, for the mash, bring a large saucepan of water to the boil. Add the potato and pumpkin and cook for 15 minutes until tender. Drain.

Preheat oven to 200C.

Mash the potatoes and pumpkin well, adding milk and margarine to achieve your preferred texture.

Divide the lamb mixture between a family-sized souffle dish and 4 x 1 cup ovenproof dishes (eat the family one tonight and freeze the smaller serves).

Spread mash over the top as evenly as you can.

Put all the dishes on one oven tray, spray the tops with cooking spray and bake for 20-25 minutes until golden and bubbling.

SERVES 2 ADULTS & 6 KIDS

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The best way to smuggle… potatoes

October 14, 2010 · Filed under All recipes, The best way to smuggle...

What do you do if your little lovely is one of those few who refuses to munch on mash or chomp on chips? That’s the challenge set for me by Christina in Mildura. A child who doesn’t eat potato!!! Yes, more common than you might think. So I’ve had a look through my recipe stash and brushed off this delicious potato gnocci recipe.

Before you all grimace and turn away, gnocci is actually easy to make. It IS a little messy while you’re rolling them out, so put the answering machine on, pop on something you can sing along with and relax for a bit of mummy play-doh time. Once the prep work is all done though, the actual cooking only takes about 3 minutes. Watch them while they’re cooking – they sink to the bottom initially then rise up to the top of the water. Give them another minute from this point and scoop them out to drain. Whack over this amazingly easy no-cook sauce, a few olives and some parsley for the grown-ups and you have a happy potato-eating family.

Both the sauce and the gnoccis can be made several hours ahead and left in the fridge until you need them – just coat the gnoccis in enough flour that they don’t all stick together.

Potatoes, spinach, capsicum and tomatoes all lurking here.

Super simple pasta sauce with potato & spinach gnocci

This sauce is so tasty and easy to make, and really cheap in the summer when everything is in season.

Gnocci
4 medium potatoes, peeled and quartered
1/2 tsp salt
2 cubes frozen spinach (about 50g), thawed and excess water squeezed out
1 1/2 -2 cups plain flour

Sauce
1 red capsicum
2 roma tomatoes
3 tbsp olive oil
1 tsp balsamic vinegar
Salt & pepper

For the gnocci: Steam, microwave or boil the potatoes until tender. Mash roughly. Add the salt and spinach then mix through the flour in 1/4 cup amounts until you have a dough that isn’t too sticky. Divide into softball sized pieces and roll out into sausages. Cut bite size pieces. Roll them into a round shape and press down with a fork. Toss in a little more flour and set aside.

For the sauce: slice the capsicum into large flat pieces (remove seeds) that will fit under your grill. Grill on high until they are totally blackened (don’t worry about a burning smell, in this case burnt is good). Remove and set aside to cool for 10 minutes.

Pull the skin off the capsicum pieces, chop into smaller chunks and place into the bowl of a mini food processor or blender. Blitz. Chop the tomatoes into large chunks and add them to the machine. Blitz more. Add the oil, vinegar and seasoning and blitz to combine.

Bring a deep saucepan of water to the boil. Drop in the gnoccis (separate as you go so they don’t stick together). They are cooked about a minute after they have risen to the top of the pan. Drain. Place in your serving bowls. Pour over the sauce mixture. Stir through and add parsley and parmesan to taste.

SERVES 2 ADULTS AND 2 KIDS

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Because the simple things in life are often the best

October 5, 2010 · Filed under All recipes, News, Vegetarian

Miss Fruitarian toils (and delights) on the farm

Once we get away from our regular lives it’s possible to gain a bit of perspective on them. From the luxury of a relaxed holiday, the craziness of our day-to-day is clear. The odd things we pour energy into!

The Vegie Smugglers family is on holidays at the moment. A week on the beach, then a week on the farm. Bad weather hasn’t halted the relaxation process. The first week was a strange ebbing of stress. The second week is a revelation. Personalities shift, priorities change.

I thought my kids were pretty chilled out little individuals, but I’ve been surprised to see the change in them too. I didn’t realise how stressed out they were. I’m a bit ashamed.

At the end of last year I quit my job, knowing that the constant push and pull of daily deadlines wasn’t doing any of us any favours. This year we’ve been deliberately unscheduled. Just one extracuricular class for Miss Fruitarian. Mr Meat & Potatoes does short daycare days and nothing else. Not even swimming classes (too frantic, noisy and cold). Weekends are empty.

The choice to make home a sanctuary and respite from the world has been deliberate. But also, apparently, not entirely successful. Here, away from the pressures of mum and dad needing to make a living and the kids needing an education, I’ve watched them de-stress in the same way adults do.

Are we making a mistake, thinking these resilient little people are immune from life’s stresses? Usually we have no choice, so we blinker ourselves from seeing their distress. We have to wake them or we’ll be late for daycare and work. We have to snipe at them to get them to hotfoot it to the bath, or put their shoes on and get to the car. Some days in big city life it feels like my sole role is chief pesterer and nag. It’s not a good feeling.

So what a relief to revel in the simple things and remind myself of what’s important. And of course when we return to the big smoke we’ll maintain our relaxed state… at least until we’re late for school and the kids haven’t yet got their shoes on.

Simple baked eggs

Each ramekin can be filled with ingredients that suit the different tastebuds of your family members.

For each portion:
Sprinkle of sliced ham
2-3 cherry tomatoes, halved
Finely chopped english spinach
½ spring onion, finely sliced
1 egg
Sprinkle cheddar cheese
(on an indulgent day, add a little drizzle of pouring cream)

Preheat the oven to 180C.

Grease a small ramekin dish (or ovenproof cup) with butter. Add in the ham, tomatoes, spinach and spring onions to taste.

Carefully crack an egg into a cup, then pour over the mixture, keeping the yolk in tact. Season.

Bake for 10-15 minutes until cooked to your liking.

Serve with sourdough toast.

What Juanita eats when she’s not reading the news…

September 30, 2010 · Filed under All recipes, Fish, News · Tagged brunch, dinner, eggs, family, feeding the family, mealtime, parenting, recipe, salmon, vegies

With the Vegie Smugglers cookbook so fresh off the presses, I’m still a bit chuffed whenever I receive positive feedback about it. Setting up as an independent publisher of quality publications has not been easy. I love it when people tell me how nice the stock is, how gorgeous the photos are etc etc. That’s all great, but what I REALLY want to know is how are the recipes working in your household?

A smattering of copies have made their way around town, and one person who instantly sprang to mind to send one to was Juanita Phillips, broadcaster and author of A Pressure Cooker Saved My Life. She seems like a nice lady. And a busy one. With small kids to boot.

And apparently she is nice, since she emailed me straight away – a chatty note about the food battles at her house (food boredom, with a small and over-used collection of dinners on high rotation). I was VERY chuffed when she said…

“I love your book! I’m very very excited about it. It looks gorgeous but more importantly the recipes are terrific. I made the salmon pancakes on Sunday night and the only sound at the table was quiet scoffing as every last pancake was eaten.”

She plans to work her way through the book AND tell all her friends about it. Awwwww she IS a REALLY nice lady. So in tribute, I’m renaming the Salmon Pikelets after her…

The pikelet that more journalists trust.

Juanita’s salmon pikelets

These little miracles are delicious fresh, reheated or from the freezer. The smaller size makes them perfect for toddlers seeking a bit of feeding independence.

2/3 cup self-raising flour
6 eggs
1/3 cup milk
400g can red or pink salmon, drained, flaked
2 cubes frozen spinach portions, thawed (or ½ cup fresh English spinach, finely shredded)
1 small red onion, finely diced
125g can corn kernels, drained
2 tbsp chopped chives or coriander (optional)
Black pepper
1 tbsp olive oil

Sift the flour into a large mixing bowl, add the eggs and milk and whisk out any lumps. Use your hands to crumble in the salmon (crushing up any bones), then stir through the spinach, onion, corn and herbs (if using) until evenly combined. Season with pepper.

Heat the olive oil in a non-stick frying pan over medium heat. Add 1-2 tbsp of batter to form pikelets 5-6cm wide. Cook for 2-3 minutes then use a spatula to turn over carefully. Flatten with the spatula and cook for another couple of minutes until golden brown on both sides. Repeat in batches with remaining batter.

Serve with green beans and lemon wedges.

MAKES 20

STORAGE Place cooked pikelets on a plate for 10 minutes to cool. Cover with plastic wrap and refrigerate. Reheat in the frying pan, oven or microwave.

FOR THE ADULTS Serve these on a bed of rocket and smother them with sweet chilli sauce and a squeeze of lemon.

Comments (14) »

The best way to smuggle… brown lentils

September 20, 2010 · Filed under All recipes, The best way to smuggle... · Tagged capsicum, dinner, feeding the family, lentils, recipe, vegetables, vegies

Unless I told you (which of course, now, I have) you’d never know that lentils lurk in this delicious meal. They meld seemlessly in with the vegies, mince and mexican flavourings.

Wraps like tortillas are endlessly awesome at hiding stuff from kids. I always roll a short length of foil around the lower half of them (a great tip from Mel, my book editor). It minimises the mess and turns them into a more exciting space-stick dinner.

Remember that kids always take their cues from YOU. So don’t pull faces and make jokes about hippies. Lentils are incredibly good for you, and these fajitas are REALLY tasty. Let me know how you go!

Don't ask, don't tell.

Beef & lentil fajitas

1 tbsp canola oil
1 brown onion, finely diced
4 spring onions, finely sliced
500g beef mince
½ red capsicum, deseeded, finely diced
½ green capsicum, deseeded, finely diced
1 carrot, peeled, grated
400g can brown lentils, rinsed, drained
1 tbsp tomato sauce
1 tbsp BBQ sauce
½ sachet taco seasoning mix
OR MAKE YOUR OWN:
2 garlic cloves, crushed
1 tsp ground cumin
½ tsp dried oregano

To serve
10 ready-made tortillas
Lettuce, shredded
1 cucumber, diced
1 tomato, diced
Avocado, sliced
1 cup grated cheese
Coriander leaves

Heat the canola oil in a frying pan over medium heat. Fry the onion and spring onion until golden and softened, 5 minutes or so. Add the mince and cook until totally brown, breaking up lumps as you go.

Add all the capsicum, carrot, lentils, sauces and taco mix (go easy, taste then add more if needed. The sachets tend to be very salty). Or, if you are making your own flavour mix, add all the ingredients now. Stir well. Simmer for 4-5 minutes.

Prepare tortillas according to packet directions.

Tip mince mixture into a large bowl and serve surrounded by the accompaniments all in their own dishes. It’s a fantastic, colourful spread. Let kids build their own fajitas by wrapping a little of everything in a tortilla and they’ll be devoured in no time.

MAKES 10

This can all be made ahead, stored in the fridge and put together at the end of the day.

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Nutella toast, a fairy bread lunch and fish fingers for dinner

September 16, 2010 · Filed under All recipes, Food experiences, Sweets & treats · Tagged celebrations, family, treats

And so we find ourselves a whole year on and celebrating the fabulous birth of Miss Fruitarian. 6-years ago I was in shock over the level of pain and blood and general reality of childbirth (did you see the news this week that many women suffer post-traumatic stress post-labour) and proposing to the lovely Indian anaesthetist who took all the pain away.

Luckily for us, Miss F is growing into the loveliest young lady. She’s starting to sprout long legs (not from my side) and a grown-up awareness that give us a clue about her future. Six is a transition year for sure, with missing teeth and a whole new school vocabulary (“like, totally mum”).

But we haven’t lost our child just yet, as her chosen birthday menu proves. Sugar and fat for a whole day and since we try to eat well the majority of the time, I figure a day of sometimes food is just fine.

I have to admit that what I remember most about my own birthdays is cracking out the lunchbox and finding fairy-bread sandwiches waiting. Funny thing is, I never really liked them, kind of crunchy and weird, but the sense of special was unbeatable.

Tradition at school is to take cakes for all the kids (and all the teachers). It’s been a busy week, so last night after an all day conference I was scooping packet-cake mix into patty pans. These baking pans are my new favourite. Like mini-muffins, the cake quantity stays small and cooks in 10 minutes, but doesn’t look so measly. Let’s face it; birthday cakes are all about icing and decoration, so this morning we were dipping in chocolate icing, sprinkles and shoving jaffas in the middle. I think I’ll christen them the birthday nipple cakes!

Not a vegetable in sight...

Granny’s chocolate icing

This recipe gets a guernsey twice a year for the two kid’s birthdays. It makes a great glossy icing, which disguises the packet cake underneath!!!

45g dark chocolate
½ tsp grapeseed oil
2-3 tbsp water
1 cup icing sugar

Place the chocolate, oil and water in a metal bowl over a small saucepan of warm water (make sure it doesn’t touch the water).

Stir until the chocolate has melted and it’s all combined and glossy.

Add the sugar into several stages and use a whisk or fork to get rid of any lumps. Work quickly. Either spread over a whole cake, or dunk your little cakes into the mix, then dunk in decorations and top with lollies.

Eat with your eyes (and get food in your eyebrows, on your lap and in your hair)

September 13, 2010 · Filed under All recipes, Fish, Vegie smuggling techniques · Tagged dinner, feeding the family, mealtime, parenting, recipe, salmon, vegetables, zucchini

One of my kids has always been a grotty little thing. A bit like a walking diary – remnants of the day gather in layers on their clothing and are smudged in stripes around their head (and my house). I can see layers of morning tea underneath the milk from 2.30 and the after dinner biscuit adds a decorative element to finish the day. The fingers have permanent texta stains and I have, more than once remembered Pig Pen and wondered if we’re related.

Dirt is apparently good for kids, which might explain why this child is very healthy. But at dinner I’ve been driven to the point of total frustration and have now had to instigate two new rules.

1. If there is cutlery set out, then we MUST at least TRY to use it before we start picking through dinner with our fingers. And;

2. NO TONGUES at the table. I DO NOT want to see your tongue at any stage. We do not lick our gnocci clean. We do not lick the seasoning off baked vegies. Our tongue stays in our mouths at all times and if at all humanly possible we try to keep our mouths closed while we chew.

Of course, it’s a bit of an uphill battle, but one I feel the need to revisit every time someone else’s child has been here and displayed stunningly good manners. Recently a little friend came over. She sat still all dinnertime. When her plate was clean (and there was NOTHING on the floor around her) she brought her empty bowl to me in the kitchen, unprompted. I was so shocked, I forgot to say ‘thank you’.

I like to think that my kids can turn it on when they’re visiting elsewhere, but I’m not sure.

Some nights I have the strength to tackle lessons in etiquette and correct usage of utensils. But other nights, if my mummy-patience is more than a little frayed, I just make these salmon bites and avoid the flashpoint entirely.

See, they\’re mouth sized, in the hope that your child can play \’fit the shape\’.

Salmon & zucchini bites

Don’t worry about this mix being quite ‘wet’. Rolling the balls in flour gives them a nice crunchy coating and ensures that the inside stays nice and moist.

185g can pink salmon, drained
2 tbsp chives, finely chopped
1 zucchini, grated (you can peel the skin off first, if your kids are absolutely green-phobic)
1 egg, lighten whisked
Pepper
1/4 cup plain flour
2 tbsp canola oil, for cooking
Lemon wedges, to serve

Combine all of the ingredients except the flour in a large mixing bowl.

Squeeze into gold ball sized patties. Toss in the flour and coat evenly.

Heat the oil in a frying pan over medium heat. Fry the patties in the oil for 3-4 minutes each side until golden.

Remove and drain on paper towel.

Sprinkled with lemon juice and serve as a snack or place in a wrap with salad and light mayonaise.

MAKES 10

Toddler Recipes: What (and how) to feed fussy eaters

Advice on how to get your toddler eating a wide variety of vegetables with 26 clever recipes that smuggle the healthy ingredients in.

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