Harry seems to have gone off fish. He normally loves it so I am feeling a little frazzled. I guess it means more fishy experimentation is happening this week? I had some leftover quinoa and veggie mash, so decided to add the salmon to it. I like it, but I can’t call it a win until I see Harry eat them for dinner tonight. We shall see, we shall see.

The addition of quinoa makes these incredibly nutritious – if you don’t have any quinoa (see here why you should get some), then just leave it out or add a cup of cooked potato/rice/couscous.

This recipe is flexible for you to try whatever vegetables your baby/toddler likes – or whatever you need to use up. I used sweet potato, peas, carrot, creamed corn, and parsley. 

Ingredients

• ½ cup water
• ¼ cup quinoa (white grain)
• 2 cups approx. of peeled and diced raw vegetables
• 1 tbs chopped fresh herbs i.e. chives, parsley, basil (optional)
• 1 small 95g tin of salmon (or poached fresh salmon)
• 1 tsp lemon juice
• 1 tsp fish sauce (optional)

Method

Step 1

In a small saucepan bring water and quinoa to a boil. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat but leave the saucepan on the hot plate for another 5 - 10 minutes. Remove the lid, fluff with a fork, and set aside to cool.  -

Step 2

While the quinoa is cooking, place vegetables in boiling water (stagger if required as some veggies cook faster than others). Cook until all the vegetables are done. Drain.  -

Step 3

Combine the lemon juice and fish sauce with the cooked vegetables and quinoa. Mash together until you have a smooth consistency. Add salmon and stir to combine. Roll into balls. -

Step 4

Serve as is, or gently pan fry for a few minutes. 
Note: If your packet of quinoa has different cooking directions it would be better to cook according to those as there are many variations. -