100 Baby-Led Weaning Recipes
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<strong>100</strong> <strong>Baby</strong>-<strong>Led</strong> <strong>Weaning</strong> <strong>Recipes</strong><br />
Method<br />
Boil the potato in lightly salted water for 25 to 30 minutes until tender (to a table<br />
knife). Drain and when cool enough to handle, peel and mash.<br />
Cook the salmon in the microwave for a couple of minutes with a squeeze of lemon<br />
juice and a knob of butter. Flake onto a plate and leave to cool slightly. Mix the potato<br />
with the spring onions, chilli sauce, ketchup, mayonnaise and salt and pepper to taste.<br />
Fold in the flaked salmon, being careful not to break the fish up too much.<br />
Take tablespoonfuls of the mixture and form into small cakes. Dust in seasoned flour.<br />
Heat the oil in a non stick pan and fry the fishcakes for 2 to 3 minutes on each side<br />
until golden. If you want perfectly round footballs then you will need to deep fry the<br />
salmon balls.<br />
98 Yummy Burgers<br />
Ingredients<br />
1 medium red onion, chopped<br />
3 tbsp sunflower oil<br />
1 garlic clove, crushed<br />
1/2 tsp thyme leaves<br />
2 slices white bread, crusts removed<br />
250 g (9 oz) minced beef<br />
3 tbsp tomato chutney (or you could use tomato relish)<br />
salt and freshly ground black pepper<br />
1–2 tbsp flour, for dusting<br />
Method<br />
Sauté the onion in 1 tablespoon of sunflower oil for 5–6 minutes until soft. Add the<br />
garlic and thyme and cook for 1 minute. Tear the bread into pieces and put in a food<br />
processor with the onion mixture and blitz together.<br />
If you want a really smooth texture, pulse all the ingredients together in the food<br />
processor for a few seconds. If not, combine all the ingredients in a bowl and season<br />
to taste. Form the mixture into 6 burgers using flour-dusted hands.<br />
Fry the burgers in the remaining oil for 4 to 5 minutes on each side over a medium-tolow<br />
heat. If you fry over a high heat, because of the sugar in the tomato chutney the<br />
burgers have a tendency to burn. Alternatively cook the burgers under a pre-heated<br />
grill. Serve in a bun with lettuce and tomato.<br />
99 Fish Fingers<br />
Ingredients<br />
200g fillet of cod, skinned or use plaice or sole<br />
Salt and pepper<br />
20g plain flour<br />
1 lightly beaten egg<br />
30g cornflakes<br />
1 and a half tbsp sunflower oil<br />
50
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