BLW Dinner

Carrot & Onion Fish Rissoles. BLW

These are an easy and fun way to have fish. My son loves dips so I made them small and served with home-made ketchup & baked rosemary chips. We all loved them!

What age? The rissoles are fried and haven’t tried baking them yet so for this reason I’d serve them to a baby 8m+ or even later. BLW is eating from the same table but the longer you commit to cooked/baked meals the better for the baby and your family 🙂

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Carrot & Onion Fish Rissoles. BLW
Porcje 10
These are an easy and fun way to have fish. My son loves dips so I made them small and served with home-made ketchup & baked rosemary chips. We all loved them!
Napisz recenzję
Drukuj
Czas przygotowania
30 min
Czas gotowania
10 min
Całkowity czas
40 min
Czas przygotowania
30 min
Czas gotowania
10 min
Całkowity czas
40 min
Składniki
  1. • 1 cup coarsely ground cod or any other white fish
  2. • 1 large onion (finely chopped or grated)
  3. • 1 medium carrot (grated)
  4. • 1 small clove garlic
  5. • 1/2 lemon (juice)
  6. • 3 tablespoons cooked millet / rice
  7. • 3-4 tablespoons flour (I used buckwheat)
  8. • 1/3 teaspoon salt and 1/4 black pepper
  9. • ghee for frying
Wykonanie
  1. 1. Cook millet or rice - you'll need less than half cup. (Half cup millet + 1 cup water).
  2. 2. Wash a boneless piece of cod, pat dry with paper towel and mince coarsely. You'll need 1 cup of minced fish.
  3. 3. Grate carrot and finely chop onion (or grate) and saute on ghee for a while with the lid on.
  4. 4. To the bowl with the minced fish add: beaten egg, lemon juice, spices, cooked (cool) millet/rice stir. Add the flour and stir.
  5. 5.Take 2 tablespoon of the fish mixture and make small patties. Heat ghee and place patties on the hot pan. After 2-3 minutes flip them over and cover with lid. Simmer for 5 minutes.
  6. Serve with baked potato/veggie fries and home-made ketchup (recipe on the blog).
  7. Store in refrigerator for up to 3 days. I reheat them on a hot dry pan covered with a lid or in the oven.
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