Food for little gourmets

Fishy rissoles

From 10 months

• 500g potatoes, cut into chunks
• 1tbsp fresh lemon juice
• 30g butter
• 200g fresh white or pink fish such as cod or salmon, bones and skin removed, or 1 x 200g tin salmon or tuna in oil or spring water, drained
• milk for poaching
• 6 spring onions, trimmed and chopped
• freshly ground black pepper
• a little flour to prevent sticking
• 1 egg
• 2tbsp milk
• 90g fresh breadcrumbs
• 3tbsp good-quality vegetable oil
  

Boil the potatoes for 12-15 mins, until soft. Drain and mash with the lemon juice and half the butter. If using fresh fish, put it in a pan with enough milk to cover, bring to the boil, then reduce the heat and simmer until the fish is opaque, about 5-10 mins. Drain and chop into small pieces. Fry the spring onions in the remaining butter until soft. Add to the potatoes with the fish and pepper and mix. Divide the mixture into 8 and pat into burger shapes with floured hands. Beat the egg and milk together. Coat each rissole first in the egg mixture, then in the breadcrumbs. Heat half the oil in a frying pan, add 4 rissoles and fry over a low heat for 5 mins on each side or until golden. Drain on kitchen paper and keep warm. Add the rest of the oil and fry the remaining rissoles in the same way.

Mini meatballs in herby tomato sauce

From 10 months

Makes 25 meatballs
For meatballs

• 250g lean minced pork, lamb or beef
• ½ small onion, peeled and finely chopped
• 60g mushrooms, finely chopped
• 2tsp finely chopped fresh parsley
• 30g fresh wholemeal breadcrumbs
• 1 egg yolk
• 1tbsp good-quality vegetable oil
  

For tomato sauce

• 250g fresh tomatoes, skinned, seeded and chopped
• 150ml water or vegetable stock
• ½ small onion, peeled and finely chopped
• 1tbsp tomato purée
• 1tbsp finely chopped fresh basil
  

Preheat the oven to 180˚C. Put all the ingredients for the meatballs, except the oil, into a bowl and mix thoroughly. Divide and shape the mixture into 25 balls. Chill in the fridge. Put all the sauce ingredients into a pan and bring to the boil. Cover and simmer for 15 mins, stirring occasionally. Cool slightly, then liquidise. Heat the oil in a frying pan, then fry the meatballs, turning frequently, until they are lightly browned all over, about 10-15 mins. Put meatballs into an ovenproof dish, pour the sauce over, cover and bake in the oven for 45 mins.

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