Yes, I’m out on a limb with this recipe. Putting fish in a lunchbox is a little dicey – there’s always the risk that by lunchtime the fish smell will be overpowering not only your child but everyone else as well. Noone wants their kid to be in fishy exile for all of lunchtime!
Having said that, it’s not the first time I’ve developed a fish recipe for the lunchbox. You may remember my Tuna and Rice Cakes which are basically an evening meal recipe, with the leftovers being ideal for the next day’s lunch. You can find that recipe in my eCookbook.
You’ll be pleased to know that I’ve roadtested these bites in the school lunchboxes as well as sending them to work with my Husband. Thumbs up!
What’s the trick? Well, salmon is a fairly mild flavoured fish when canned, compared with, say, tuna. And the apple lends some sweetness. In all, it’s a great way to introduce your little ones to fish.
Personally, I love the way the rosemary compliments the salmon and apple, but if it raises your child’s suspicions, just leave it out.
And for a grown up twist? Try serving the bites as finger food. Leave whole or slice in half, with a dollop of sour cream and some fish roe. Or warm with a decadent dollop of butter. Delish!
The salmon and yoghurt give these bites a good lug of protein, essential for keeping tummies feeling full, so I simply send them in the lunchbox with some vegetable sticks. And an icepack to keep them fresh.
Enjoy!
Ingredients
2 eggs
65 g tapioca flour
80 g brown rice flour
85 g sorghum flour
5 g psyllium husk
20 g baking powder
210 tin pink salmon
170 g peeled, cored and grated apple (approximately 2 large apples)
2 tsp chopped fresh rosemary leaves
140 g Greek yoghurt
125 ml oil
Salt
Method
Preheat oven to 180° Celsius (convential oven) or 160° Celsius (fan-forced oven). Grease 24 cavities in a 30 ml capacity mini muffin tray.
Beat eggs in large bowl of an electric mixer for 5 minutes.
Sift into the bowl tapioca flour, sorghum flour, brown rice flour, psyllium husk and baking powder.
Drain the salmon and remove and discard bones and as much skin as possible. Add salmon to bowl, along with apple and 1 tsp of rosemary leaves.
Add yoghurt, oil and generous pinch of salt and mix until combined.
Spoon mixture into cavities until each cavity is approximately three-quarters full. Top each bite with a little rosemary and salt.
Bake for 25 minutes or until a skewer, after inserted, comes out clean.
Alow to cool in tin.
Makes approximately 24.
Yum! I’ll take the grown-up version thanks 🙂