Spinach & Pea Salmon Fishcakes

What are your tricks to get your kids to eat their greens?
I have just started weaning my baby and she already dislikes everything green.
So I’m trying to mix her food up so the green is not so green.:-)
And I think it works perfectly!

The recipe I’m sharing today has spinach and peas.
These are certain ‘no no’s for kids but the way they are prepared are actually quite tasty.
I’m sure your kids will love these salmon fishcakes and wouldn’t realise how green they are (from the inside).
Don’t get me wrong, these are not kids fishcakes only.
I love them and can’t get enough of them. One of the best fishcakes recipes I have ever tried!

Here’s what you need.

Mummy’s Fast & Easy


Ingredients:

  • 700g salmon (I used cutlets, because that’s what I had at the moment), steamed and bones removed
  • 200g spinach, steamed
  • 150g peas, pureed
  • 500g potatoes, mashed
  • salt
  • 50ml lemon juice
  • 4 eggs, beaten
  • 200g golden breadcrumbs
  • 150g flour
  • 300ml olive oil

Preparation:

  1. In a mixing bowl, combine the salmon, spinach, potatoes and peas. 
  2. Season with salt and lemon juice.
  3. Blend the mixture.
  4. Cover with cling film and place in the fridge for an hour.
  5. Meanwhile, mix the breadcrumbs and flour in a shallow bowl.
  6. Heat a frying pan with the olive oil.
  7. Take the fishcake mixture out of the fridge and start making fish balls. Do not make them too big as it will take longer to cook.
  8. Dip them int the egg mixture and then coat with the flour mixture.
  9. Cook for about 3-4 minutes on each side until golden.
Enjoy!
Mummy’s Fast & Easy
Tip: Serve with some lemon wedges and some fish sauce to dip in!

Stuffed Avocado with Crab Meat Salad

Happy Friday!
The recipe I’m sharing today is a super yummy avocado & crab meat appetiser.
I prepared it for New Year’s Eve and I think it was pretty good with the prosecco!:)
As it was the smoked salmon, but I’m gonna share my New Year’s Eve recipes in the following weeks.
Or at least the stuffed eggs with mascarpone, smoked salmon, chives and Dijon mustard.
They were the cherry of cake!:-) It seems I’ve prepared quite a few stuffed appetisers this New Year’s Eve!:-)
But anyway, here’s what you need for today’s recipe.

Mummy’s Fast & Easy


Ingredients:

  • 4 ripe avocados
  • 1 tomato, chopped
  • 2 cans of crab meat(160g each)
  • 1tbsp Dijon mustard
  • 2tbsp light mayo
  • 1tbsp lemon juice
  • 2tbsp chopped chives
  • extra chives for decoration

Mummy’s Fast & Easy

Preparation:

Cut the avocados in half.
Remove the stones.
Open the cans with crab meat and drain them.
In a mixing bowl, place the crab meat, mayo, mustard, tomato, lemon juice and chopped chives.
Mix well.
Stuff the avocados with the salad.
Use the extra chives to decorate.

Enjoy!

Tip: Add some black pepper for peppery flavour!

Meatless Monday: Old – Fashioned Wholemeal Cornbread Muffins

Mummy’s Fast & Easy

Happy Meatless Monday again friends!

As Thanksgiving is fast approaching (it is actually almost here) I feel I need to share this wonderful recipe for cornbread muffins.
I know there are so many cornbread muffin recipes out there but this one is really different – it’s really simple, fast and delicious.:)
So make your family and friends happy this Thanksgiving and prepare these old fashioned muffins.

Mummy’s Fast & Easy

Ingredients:
  • 2 cups fine cornmeal
  • 1 cup wholemeal flour
  • 1 cup milk
  • 1/2 cup sunflower oil
  • 1 egg
  • 2tbsp sugar
  • 1tsp baking powder
  • 1tsp salt
Mummy’s Fast & Easy

Preparation:

  1. Preheat the oven to 190°C/374°F.

  2. Combine all the ingredients and mix thoroughly.
  3. Grease a muffin tray and pour in the batter.
  4. Bake in the oven for about 30 minutes or until nice and golden.
  5. Serve hot with some butter.
Enjoy!
Mummy’s Fast & Easy

Tip: Use a skewer to test whether the muffins are cooked. If it comes clean, they are ready, if not, you need to cook them more. 

What’s your favourite Thanksgiving recipe?

Leave a comment!

Meatless Monday: Roasted Butternut Squash, Walnuts & Feta Cheese Salad

Mummy’s Fast & Easy


Happy Meatless Monday guys!

I can’t believe it’s already December! Only 24 days till Christmas left.

Are you excited? As you can probably can tell, I am very.
Christmas is my favourite time of the year with all the Christmas carols, Christmas shopping, gifts and of course, FOOD!
There are so many thing I’d like to cook and share with you! And everything is quick, easy and delicious! 
So stay tuned for my Christmas favourites this month!
Here’s the recipe of the day –  a lovely Butternut Squash & Feta Cheese salad.
It’s warm and wintery and can be a perfect side for Christmas dinner.
It only takes a few minutes and it’s super nutritious.
Combined with feta cheese and walnuts it offers a bouquet of flavours.
Here’s what you need.

Mummy’s Fast & Easy

Ingredients:

  • 400g/1lb butternut squash, roasted and cut into big chunks   
  • 200g/7oz feta cheese, cut into cubes
  • 100g walnuts
  • a pack of mixed leaf salad

For the dressing:
  • 1tbsp balsamic vinegar
  • 4tbsp olive oil
  • salt
Preparation:
  1. In a salad bowl, arrange the leaf salad.
  2. Add the squash and walnuts.
  3. Meanwhile, prepare the dressing by simply whisking the dressing ingredients together.   
  4. Pour in the dressing and mix thoroughly.
  5. Add the feta cheese and serve.
Enjoy!
Tip: Why not try adding some pumpkin seeds!