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Homemade Fish Fingers

Homemade Fish Fingers

I haven’t met a kid yet that doesn’t LOVE fish fingers – even those that don’t like fish!

I think it is something to do with the crumb to fish ratio as well as the easy finger food style of meal!

fish fingers

This is a delicious healthy dinner for your whole family paired with chips and a fresh salad! Or Serve them in tacos for delicious healthy fish tacos!

fish fingers Fish Fingers

Other Dinner Recipes you will love:

Homemade Fish Fingers

Fish fingers are a kid favourite and these are no different, only made from home so you know exactly what goes into them!
Course Dinner, lunch
Cuisine Australian
Keyword fish, fish cakes, fish fingers
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

  • 2 fillets Bassa fish sliced into 1inch x 2 inch fingers.
  • 2 Eggs
  • ¼ cup Flour
  • 1.5 cups Panko breadcrumbs
  • Salt and pepper

Instructions

  • Heat oven to 180C. Spread the breadcrumbs over a baking tray and bake in the oven for 5min or until golden. Remove and allow to cool slightly.
  • Form the batter by whisking the eggs and flour together. Season the breadcrumbs with salt and pepper.
  • Dip the fish into the batter and then into the breadcrumbs. Repeat until all fish pieces are coated. Place on a lined baking tray and bake for 15mins or until golden and cooked through.
  • Serve with aioli.

Notes

  • Freeze the coated fish fingers before cooking for a quick and easy mid week dinner or snack. Just increase the cook time to 20mins when popping the fish fingers in the oven frozen. 
Mini Beef Sliders

Mini Beef Sliders

Don’t be fooled by these mini beef sliders, they are packed with the good stuff (aka veggies!). There are two serves of veggies in the burger patties alone!

Mini Beef Sliders

They are perfect for little hands to pick up and still loaded with veggies and the good stuff for their little bellies!

Beef Sliders Mini Beef Sliders

Other Recipes you might like:

Mini Beef Sliders

Packed with veggies these little burgers are perfect for little hands (and bellies!).
Course Dinner, lunch
Cuisine American, Australian
Keyword burger, healthy breakfast, sliders, vegetables
Prep Time 10 minutes
Cook Time 10 minutes
Servings 5 people

Ingredients

  • 500 g lean beef Mince
  • 1 brown Onion grated
  • 1 small Zucchini finely grated
  • 2 tbsp Tomato sauce
  • 10 Mini bread rolls brioche
  • 1 Baby Cos lettuce
  • 2 Tomatoes sliced
  • 10 slices chedder Cheese
  • ½ cup Aioli
  • toothpicks

Instructions

  • Combine the mince, onion, zucchini and tomato sauce in a bowl. Season with salt and pepper. Form 10 small burger patties. Heat oil in a pan and cook half the patties for 2-3mins on one side then flip and top with cheese slices cooking for another 2-3mins. Remove from pan and cover with foil while cooking the remaining patties.
  • Spread one side of the rolls with aioli then top with patties, lettuce and tomato and extra sauce. Top with other side of roll and place a skewer through the slider to hold in place.
Lemon Weetabix Slice

Lemon Weetabix Slice

The citrus lemon flavour we crave from a lemon slice only on a base packed with fibre from the sugar!

Lemon Weetabix Slice

Your kids will love this snack in their lunch box and you will love it when you know they are getting a healthy dose of fibre in their diet!

Lemon Weetabix Slice

Other Recipes your might like:

Lemon Weetabix Slice

Use up those old weetabix in the cupboard with this delicious healthy slice.
Course Snack, Sweet
Cuisine Australian
Keyword high fibre, lemon cake, slice, weetabix
Prep Time 10 minutes
Cook Time 20 minutes
Servings 16 people

Ingredients

  • 3 Weetabix crushed
  • 100 g butter
  • 3 tbsp. rice malt syrup
  • 1 cup shredded coconut
  • 1 cup rolled oats
  • ¾ cup plain flour
  • 2 tsp. baking powder
  • zest of lemon

Icing

  • 2 tbsp butter
  • 1 cup icing sugar
  • 2 tbsp. lemon juice.
  • 2 tbsp. shredded coconut.

Instructions

  • Heat oven to 180C.
  • Combine the Weetabix, coconut, rolled oats, plain flour, baking powder and lemon zest in a bowl. In a small saucepan heat the butter and rice malt syrup on low heat until just melted. Pour the butter into the dry ingredients.
  • Press into a lined square baking tray and bake in the oven for 20mins.
  • Meanwhile prepare the icing. Combine the butter, icing sugar and lemon juice. When the slice is cool spread with icing and top with extra shredded coconut.
Veggie Filled Mac N’ Cheese

Veggie Filled Mac N’ Cheese

Is there any more of a ‘kid friendly’ meal than Mac N’ Cheese. I haven’t never met a kid that doesn’t love it!

Macncheese

 

I put that mainly down to the plain cheesy flavour of traditional Mac N’ Cheese. I have spoken about this a little bit but there is very good reason to why kids are attracted more to plain foods. There taste buds simply haven’t developed like us adults just yet! Are there foods you used to hate that you love now? Olives is a common one! Well that is because in our formative years our taste buds change and develop a lot to handle new and exciting flavours.

Macncheese

But plain doesn’t have to mean no veggies. That is why I packed this dish with veggies but kept that same cheesy texture and taste! This way you know your kids are eating something they love and still getting a nourishing dose of vegetables in their diet! Win Win!

Macncheese

Mac N' Cheese

Packed with veggies with that same cheesy texture and taste of traditional Mac N' Cheese.
Course Dinner
Cuisine American, Australian
Keyword cheese, Pasta, Pastabake, vegetables
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

  • 1 brown onion sliced
  • 400 g cauliflower roughly chopped
  • 400 g butternut pumpkin peeled and roughly chopped
  • 2 large carrots roughly chopped
  • 100 g cream cheese
  • 2 cups cheddar grated
  • 2 cups milk
  • 500 g Elbow Macaroni pasta cooked

Instructions

  • Add the brown onion, cauliflower, butter nut pumpkin and carrot to a large pot on high heat. Cover with water and bring to the boil for 10mins or until veggies are tender. Drain the water and place the veggies in a blender or food processor. Blend on high for 1-2mins until smooth.
  • Add the puree back to the pot on a low heat and stir through the cream cheese, milk and 1.5 cups chedder until the cheese begins to melt.
  • Cook the pasta as per packet instructions.
  • Stir the cooked pasta through the creamy sauce and then place in a large baking dish and top with remaining cheese. Place under the grill for 5mins until melted.
Vegan Chocolate Fudge Cookies

Vegan Chocolate Fudge Cookies

Filled to the brim with chocolate, you would think these double choc fudge cookies couldn’t possibly be good for your kids! But that is where you’re wrong. As far as sweet treats go, these cookies hold up pretty well in the ‘nutrition department’. Made vegan using a flax egg, which is also a great source of omega threes. But if you’re not vegan and don’t have flax on hand it is totally suitable to sub in a normal egg in these chocolate cookies!

vegan choc fudge cookies on pink background

Why Oat Flour?

Truth – I have had a bag of oat flour in my pantry for AGES!!! And only just discovered it again as I was packing for my recent house move. So I thought why not give it a try. I always opt for wheat flour because I know how it works in baking, and well honestly it usually tastes the best (and there is absolutely no reason to fear it, unless you are gluten intolerant).

But with the recent influx of requests for gluten free treats for your kids I thought I should give it a whirl with these cookies – let me tell you this won’t be the last time I use it! Oat flour gives such a great fudgey texture, similar to almond meal without the strong taste and well nuts so you can pack it in your kids lunch boxes!

Oat flour, or oats are also nutritional powerhouses. They are packed with B vitamins (if your vegan it is really important to be looking for sources of these as its traditionally found in meat!). Oats also have a great balance of protein and complex carbohydrates for sustained energy and satiety.

Chocolate fudge cookies on pink background

The Elephant in the room…. the sugar!

It’s a sweet treat, they are cookies, so yes it does have sugar! AND THATS OK!!! It is ok to consume a little bit of sugar, it is ok for your kids to consume a little bit of sugar.

If you didn’t catch up instagram post last week you might be wondering why I would choose brown sugar over something like coconut sugar or honey – everyone says they are healthier, so surely they are! BUT that actually aren’t. If you want to read more about sugar, read this article to learn more!

Instead of focusing the on the type of sugar you use in a recipe, it is instead more valuable to reduce the total amount of sugar in the recipe (especially when cooking for kids!). So whats the best way to do this? If there is a cup of sugar in a recipe reduce it by 1/4 or even 1/2 cup. This very rarely changes the texture of a recipes (unless you first need to cream the butter and sugar).

Hint: I have already reduced the sugar in my recipes, so I wouldn’t recommend reducing it further!

chocolate fudge cookies

More Sweet Treat on the blog:

Vegan Chocolate Fudge Cookies

Healthy moist rich fudgey cookies that just melt in your mouth! Make them with vegan chocolate chips to make them vegan!
Course cookies, Dessert
Cuisine American, Australian
Keyword Chocolate, cookies, fudgey, healthy breakfast, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 cookies

Ingredients

  • 1 cup oat flour
  • 1/4 cup cocoa
  • ¼ cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/3 cup rice bran oil
  • 1 flax egg 1 tbsp flax meal, 2 tbsp water
  • ¾ cup choc chops

Instructions

  • Preheat the oven to 160C. Combine the oat flour, cocoa, sugar, baking soda and baking powder in a bowl. Make the flax egg in a bowl by combining the flaxmeal and water. Make a well in the centre and add in the rice bran oil and flax egg. Whisk together to form thick dough. Mix through the choc chips.
  • Form 1 Tbsp of mixture into a ball and then flatten out slightly, alternatively use a cookie scoop. Repeat with remaining mixture.
  • Bake in the oven for 20mins. Allow to cool completely.

Notes

- swap coconut sugar for brown sugar, it has a similar taste and flavour profile! Don’t believe me – check out this post…..
- use vegan chocolate to make this recipe completely vegan! - Lindt dark chocolate is vegan!
Sweet Potato Salmon Patties

Sweet Potato Salmon Patties

I am always looking for new lunch ideas, so when my sister and I thought of salmon patties I knew I had to do something a little different! Combining it with the sweet potato gives it a deliciously sweet flavour and hide some of the ‘fishy’ taste – so it is sure to be a favourite with everyone! Keep them in an airtight container in the fridge for up to 4 days or freeze them and take them out for lunches when you need!

sweet potato salmon pattiessalmon patties salmon patties

Sweet Potato Salmon Patties

Delicious gluten salmon patties that are made in minutes. They are extremely versatile and great for kids lunch boxes.
Course Appetizer, Dinner, lunch
Cuisine Australian
Keyword fish cakes, Lunch, lunch box, Salmon, salmon patties, sweet potato
Prep Time 10 minutes
Cook Time 25 minutes
Servings 16 patties

Ingredients

  • 415 g tin of salmon
  • 400 g Sweet potato
  • 2 eggs
  • 3/4 cup almond meal
  • 1/4 cup roughly chopped coriander
  • 1/4 cup roughly chopped parsley
  • 2 spring onions finely chopped

Instructions

  • Peel and roughly chop the sweet potato. Steam in the microwave or over the stove for 15mins or until soft. Then place into a large bowl and mash. Add in salmon and mash together with a fork. Add in remaining ingredients to form a thick, but wet mixture.
  • Roll mixture into the size of golf balls and flatten slightly on a lined baking tray. Bake in the oven for 15-20mins, turning over once.

Notes

Nut Free version, swap the almond meal for ½ cup plain flour
- Swap the tuna for salmon for something different.